Jazarieh - Iranian Carrot Stew

Ingredients

• 500g (1.1 lb) carrots, peeled and sliced 500g (1.1 lb) carrots, peeled and sliced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon saffron threads, soaked in 2 tablespoons of hot water 1/4 teaspoon saffron threads, soaked in 2 tablespoons of hot water
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 tablespoon honey 1 tablespoon honey
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 28g, 14g
• Protein: 3g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the sliced carrots to the pot and cook for 5 minutes, stirring occasionally.
3. 3.
   Sprinkle the turmeric, cumin, and cinnamon over the carrots, and stir well to coat the vegetables with the spices.
4. 4.
   In a small bowl, dissolve the saffron threads in hot water and add it to the pot along with the tomato paste. Stir until well combined.
5. 5.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the carrots are tender.
6. 6.
   Stir in the honey and season with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Serve the Jazarieh hot, garnished with fresh cilantro or parsley. Enjoy with steamed basmati rice.

Treat your ingredients with care...

• Carrots — Choose fresh and firm carrots for the best flavor and texture. Slice them evenly to ensure even cooking.
• Saffron — Soak the saffron threads in hot water to release their vibrant color and aroma. This step is crucial for infusing the stew with the unique saffron flavor.

Tips & Tricks

• For a richer flavor, you can add a splash of pomegranate molasses to the stew.
• If you prefer a spicier kick, add a pinch of red pepper flakes or a finely chopped chili pepper.
• To make the dish more substantial, you can add cooked chickpeas or diced potatoes to the stew.
• Serve the Jazarieh with a dollop of creamy yogurt on top for a refreshing contrast.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Jazarieh alongside a mound of fluffy basmati rice. The rice acts as a perfect canvas to soak up the flavorful sauce. Garnish with fresh cilantro or parsley for a pop of color and freshness.

Presentation advice

Present the Jazarieh in a deep serving dish, allowing the vibrant orange color of the carrots to shine through. Sprinkle some saffron threads on top for an elegant touch. Serve with a side of steamed basmati rice and garnish with a sprig of fresh herbs.