Khoresh Havij (خورش هویج) — Saffron-Infused Persian Carrot Stew

• 500 gbeef stew meat (chuck), cut into 3 cm cubes
• 200 gonion, finely diced
• 600 gcarrots, peeled and cut into 6–7 cm batons
• 30 gtomato paste (about 2 tbsp)
• 2 tspground turmeric
• 7 gfine salt (about 1 1/4 tsp)
• 1 tspblack pepper, freshly ground
• 0.25 tspground saffron
• 30 mlhot water (for blooming saffron)
• 45 mlfresh lemon juice (3 tbsp)
• 45 mlvegetable oil (3 tbsp)
• 900 mlwater

Instructions

1. 1

   Bloom the saffron by stirring the ground saffron into 30 ml hot water, then cover and let it steep for 10 minutes. This step concentrates color and aroma so the stew tastes distinctly saffron-forward rather than faintly perfumed.

2. 2

   Heat 30 ml of the vegetable oil in a heavy pot over medium heat, then add the diced onion. Cook for 8–10 minutes, stirring often, until the onion turns soft and lightly golden; this builds the stew’s sweetness and body.

3. 3

   Add the beef cubes to the pot and raise heat to medium-high. Sear for 6–8 minutes, turning to brown multiple sides, because light browning deepens the stew’s savory backbone even though it will simmer later.

4. 4

   Stir in the turmeric, black pepper, and tomato paste and cook for 2 minutes, scraping the bottom so nothing scorches. Cooking the paste briefly removes raw acidity and gives the khoresh its classic reddish-gold hue.

5. 5

   Add 900 ml water and 5 g of the salt, then bring to a gentle boil. Reduce to a low simmer, cover, and cook for 60 minutes, keeping the simmer steady so the beef becomes tender without drying out.

6. 6

   While the beef simmers, heat the remaining 15 ml oil in a skillet over medium heat and add the carrot batons. Sauté for 8–10 minutes until the carrots look glossy and lightly blistered in spots; this step enhances their sweetness and helps them hold shape in the stew.

7. 7

   Add the sautéed carrots to the pot and continue simmering, covered, for 25–30 minutes until the carrots are tender but not mushy. Stir gently once or twice so the carrots don’t break, and keep the liquid at a quiet simmer for a clear, rich sauce.

8. 8

   Stir in the bloomed saffron along with all its liquid, then simmer uncovered for 10 minutes to let the aroma lift and the sauce reduce slightly. Taste and add the remaining 2 g salt if needed, adjusting only after reduction so seasoning stays accurate.

9. 9

   Add the lemon juice and simmer for 2 more minutes, then turn off the heat and rest the stew for 10 minutes with the lid on. Resting allows the sweet carrots, savory beef, saffron, and citrus to harmonize into the signature sweet-sour balance.