Khoresht Loobia va Havij (خورش لوبیا و هویج) — Persian Green Bean & Carrot Stew

• 60 mlLiquid oil (neutral, e.g., sunflower) (divided: 30 ml for stew, 30 ml for frying potatoes)
• 250 gYellow onion (finely diced)
• 700 gLamb shoulder or stew meat (cut into 3 cm cubes)
• 2 tspTurmeric powder
• 1 tspBlack pepper (freshly ground)
• 10 gFine sea salt (start with 7 g, adjust at the end)
• 60 gTomato paste (about 3 tbsp)
• 2 tspPersian stew seasoning (Advieh khoresh) (typically includes cinnamon, cardamom, dried lime powder, rose, cumin)
• 1200 mlWater (hot, plus extra if needed)
• 450 gGreen beans (trimmed and cut into 3 cm pieces)
• 350 gCarrots (peeled; cut into 6–7 cm batons)
• 0.2 gSaffron threads (ground and bloomed in 45 ml hot water)
• 30 mlFresh lemon juice (about 2 tbsp; add at the end for brightness)
• 350 gPotato (peeled; cut into 6 mm matchsticks; rinsed and thoroughly dried)

Instructions

1. 1

   Bloom the saffron: grind 0.2 g saffron to a powder, then mix with 45 ml hot water (about 80–90°C). Cover and rest 15 minutes. Meanwhile trim green beans and cut to 3 cm pieces; cut carrots into batons. Rinse potato matchsticks until water runs clear, then dry completely with towels for best crispness.

2. 2

   Build the stew base: heat 30 ml oil in a heavy pot over medium heat. Add diced onion and sauté 10–12 minutes until golden. Add lamb cubes and sear 6–8 minutes, turning to brown on most sides. Stir in turmeric and black pepper; cook 60 seconds to toast the spices without burning.

3. 3

   Toast the tomato paste for deep color: push meat to one side, add tomato paste to the bare spot, and fry 2–3 minutes, stirring, until it darkens slightly and smells sweet. Add advieh and 7 g of the salt; stir 30 seconds. Pour in 1200 ml hot water, scrape the bottom, and bring to a gentle boil.

4. 4

   Slow-braise the lamb: reduce heat to low, cover slightly ajar, and simmer 60 minutes, stirring every 15–20 minutes. Maintain a quiet bubble; add 100–200 ml hot water only if the level drops below the meat. The goal is tender lamb and a concentrated broth, not a watery stew.

5. 5

   Add vegetables in stages: stir in carrots first and simmer 15 minutes. Then add green beans and simmer 20–25 minutes more, uncovered for the last 10 minutes to thicken. The beans should be tender but still hold shape, and the sauce should lightly coat a spoon.

6. 6

   Finish with saffron and citrus: stir in the bloomed saffron (all liquid) and simmer 5 minutes. Turn off heat, add lemon juice, and taste; adjust with remaining salt as needed. Rest the pot, covered, 10 minutes so flavors meld and the surface oil rises slightly like a proper Persian khoresh.

7. 7

   Make the crispy potato sticks: while the stew rests, heat remaining 30 ml oil in a small pan over medium-high. Fry dried potato matchsticks in batches 6–8 minutes total, stirring, until deep golden. Drain on paper and season with 1 g salt from your measured salt if desired. Serve stew topped with potatoes.