Jazarieh con Arroz - Carrot and Rice Stew

Ingredients

In the original Iranian Jazarieh, the stew is typically made with lamb or beef, while the Costa Rican adaptation replaces the meat with carrots as the star ingredient. Additionally, the Costa Rican version incorporates local spices and flavors to create a unique twist on the traditional Iranian dish. We alse have the original recipe for Jazarieh, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 4 large carrots, peeled and sliced 4 large carrots, peeled and sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the sliced carrots to the pot and cook for a few minutes until they start to soften.
3. 3.
   Stir in the diced tomatoes, ground cumin, ground coriander, paprika, and turmeric. Cook for another 2 minutes to allow the flavors to meld together.
4. 4.
   Add the rice to the pot and stir well to coat it with the spices and vegetables.
5. 5.
   Pour in the vegetable broth and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 20 minutes or until the rice is cooked and the carrots are tender.
6. 6.
   Once cooked, remove the pot from the heat and let it sit, covered, for 5 minutes to allow the flavors to develop.
7. 7.
   Serve the Jazarieh con Arroz hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Carrots — Make sure to slice the carrots evenly to ensure they cook uniformly in the stew.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
• You can add other vegetables like peas or bell peppers to the dish for added flavor and texture.
• Serve the Jazarieh con Arroz with a squeeze of fresh lime juice for a tangy twist.

Serving advice

Jazarieh con Arroz is best served hot as a main course. It pairs well with a side of fresh salad or steamed vegetables.

Presentation advice

Garnish the Jazarieh con Arroz with a sprig of fresh cilantro to add a pop of color. Serve it in individual bowls to showcase the vibrant orange hue of the stew.