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

• 600 gBeef stew meat (chuck or shoulder), trimmed and cut into 3 cm cubes (Pat dry for better browning)
• 250 gOnion, finely diced (About 1 large onion)
• 45 mlVegetable oil (3 tbsp, divided)
• 2 tspGround turmeric (For color and warmth)
• 30 gTomato paste (2 tbsp)
• 900 mlWater (Add more as needed to keep meat barely covered)
• 500 gCarrots, peeled and cut into 6–7 cm batons (about 1 cm thick) (Cut evenly for uniform tenderness)
• 0.5 tspSaffron, ground (Bloom in hot water for best aroma)
• 45 mlHot water (for blooming saffron) (3 tbsp, just off the boil)
• 45 mlLemon juice, freshly squeezed (3 tbsp; adjust to taste at the end)
• 2 tspFine salt (Start with 1 tsp, then adjust at the end)
• 1 tspBlack pepper, freshly ground (Adjust to preference)

Instructions

1. 1

   Bloom the saffron: grind the saffron to a fine powder, then stir it with 45 ml hot water (just off the boil). Cover and let stand 10–15 minutes while you prep the other ingredients; this extracts color and aroma so the stew tastes fragrant, not bitter.

2. 2

   Brown the base: heat 30 ml (2 tbsp) vegetable oil in a heavy pot over medium-high heat. Add the diced onion and cook 8–10 minutes, stirring often, until deeply golden. Add turmeric and cook 30 seconds to toast, then add beef and sear 6–8 minutes until most sides are browned.

3. 3

   Cook the tomato paste: push the meat and onions to one side, add tomato paste to the cleared spot, and fry 1–2 minutes, stirring constantly, until it darkens slightly and smells sweet. This removes raw acidity and builds the stew’s signature color. Stir everything together to coat the beef.

4. 4

   Simmer the beef: add 900 ml water, scraping the bottom to dissolve browned bits. Bring to a gentle boil, then reduce to a low simmer (small bubbles). Cover and cook 60 minutes, stirring every 15–20 minutes. Keep the meat barely covered; add 60–120 ml water if the level drops too low.

5. 5

   Prepare and sauté the carrots: while the beef simmers, heat the remaining 15 ml (1 tbsp) oil in a skillet over medium heat. Add carrots and sauté 10–12 minutes, turning often, until lightly browned at the edges and slightly softened. This step concentrates sweetness so the carrots hold their shape in the stew.

6. 6

   Finish with saffron and lemon: add sautéed carrots to the pot and simmer, covered, 25–30 minutes until the beef is tender and carrots are soft but intact. Stir in the bloomed saffron and simmer 5 minutes uncovered. Turn off heat, add lemon juice, salt, and black pepper, then rest 10 minutes before serving.