Critical Moments
- •Frying carrots to develop sweetness and maintain structure
- •Balancing sweet and sour at the end
- •Adding saffron for color and aroma
Bloom the saffron
Grind saffron threads with a pinch of sugar using a mortar and pestle. Transfer to a small bowl, add 3 tbsp hot (not boiling) water, cover, and steep for at least 20 minutes.
Bloom the saffron
Grind saffron threads with a pinch of sugar using a mortar and pestle. Transfer to a small bowl, add 3 tbsp hot (not boiling) water, cover, and steep for at least 20 minutes.
Prepare the carrots
Peel carrots and cut into thick matchsticks (about 5mm x 5mm x 6cm). Alternatively, use a mandoline to julienne, but thicker cuts hold up better in the stew. Uniform size ensures even cooking.
Prepare the carrots
Peel carrots and cut into thick matchsticks (about 5mm x 5mm x 6cm). Alternatively, use a mandoline to julienne, but thicker cuts hold up better in the stew. Uniform size ensures even cooking.
Prepare orange zest and juice
Zest the orange using a microplane or fine grater, being careful to avoid the bitter white pith. Then juice the orange. You should have about 80ml juice.
Prepare orange zest and juice
Zest the orange using a microplane or fine grater, being careful to avoid the bitter white pith. Then juice the orange. You should have about 80ml juice.
Brown the onions
Heat 40ml oil or ghee in a large heavy pot over medium-high heat. Add sliced onions and cook until deep golden brown, about 12-15 minutes.
Brown the onions
Heat 40ml oil or ghee in a large heavy pot over medium-high heat. Add sliced onions and cook until deep golden brown, about 12-15 minutes.
Add garlic, spices and brown the meat
Add minced garlic, turmeric, cinnamon, and cardamom (if using). Stir for 30 seconds until fragrant. Increase heat to high, add meat cubes, and brown well on at least two sides, about 6-8 minutes.
Add garlic, spices and brown the meat
Add minced garlic, turmeric, cinnamon, and cardamom (if using). Stir for 30 seconds until fragrant. Increase heat to high, add meat cubes, and brown well on at least two sides, about 6-8 minutes.
Build the braising liquid
If using tomato paste, add it now and stir for 1 minute. Add water or stock, orange juice, half the orange zest, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours until meat is very tender.
Build the braising liquid
If using tomato paste, add it now and stir for 1 minute. Add water or stock, orange juice, half the orange zest, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours until meat is very tender.
Fry the carrots
In a large skillet, heat remaining 40ml oil over medium-high heat. Add carrot matchsticks and fry, stirring occasionally, for 10-12 minutes until carrots are lightly golden on edges and slightly softened but still have some bite.
Critical Step
Frying carrots develops their natural sweetness through caramelization and gives them a slight crust that helps them hold their shape in the stew. Raw carrots added directly can become mushy and taste less complex.
Common Mistakes
- •Crowding pan (carrots steam, don't caramelize)
- •Stirring too much (prevents browning)
- •Overcooking (carrots won't hold shape in stew)
Fry the carrots
In a large skillet, heat remaining 40ml oil over medium-high heat. Add carrot matchsticks and fry, stirring occasionally, for 10-12 minutes until carrots are lightly golden on edges and slightly softened but still have some bite.
Critical Step
Frying carrots develops their natural sweetness through caramelization and gives them a slight crust that helps them hold their shape in the stew. Raw carrots added directly can become mushy and taste less complex.
Common Mistakes
- •Crowding pan (carrots steam, don't caramelize)
- •Stirring too much (prevents browning)
- •Overcooking (carrots won't hold shape in stew)
Add carrots and prunes to stew
Add fried carrots and prunes to the pot with the meat. Add sugar. Gently fold together—avoid breaking the carrots. Cover and simmer for another 25-30 minutes until carrots are fully tender and prunes are plump.
Add carrots and prunes to stew
Add fried carrots and prunes to the pot with the meat. Add sugar. Gently fold together—avoid breaking the carrots. Cover and simmer for another 25-30 minutes until carrots are fully tender and prunes are plump.
Add saffron and balance flavors
Stir in bloomed saffron, lemon juice, and remaining orange zest. Taste carefully and adjust: add more sugar if too tart, more lemon if too sweet. The stew should be slightly sweet with balancing acidity.
Critical Step
This stew leans sweet from carrots and prunes—the lemon juice is essential for balance. Without it, the dish can be cloying. But too much makes it taste confused.
Common Mistakes
- •Forgetting the lemon juice (stew becomes too sweet)
- •Over-sweetening initially
- •Under-salting (salt helps balance sweetness)
Add saffron and balance flavors
Stir in bloomed saffron, lemon juice, and remaining orange zest. Taste carefully and adjust: add more sugar if too tart, more lemon if too sweet. The stew should be slightly sweet with balancing acidity.
Critical Step
This stew leans sweet from carrots and prunes—the lemon juice is essential for balance. Without it, the dish can be cloying. But too much makes it taste confused.
Common Mistakes
- •Forgetting the lemon juice (stew becomes too sweet)
- •Over-sweetening initially
- •Under-salting (salt helps balance sweetness)
Rest and garnish
Remove from heat, cover, and let rest for 10 minutes. Transfer to a serving dish. Garnish generously with toasted slivered almonds and pistachios. Serve with chelow and tahdig.
Rest and garnish
Remove from heat, cover, and let rest for 10 minutes. Transfer to a serving dish. Garnish generously with toasted slivered almonds and pistachios. Serve with chelow and tahdig.
Resting Required
10 min - Allows sauce to thicken and flavors to harmonize
