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About this Recipe:
This chicken and carrot stew recipe is originally from Tabriz city in Iran.
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Main Ingredients:
Chicken Thighs: 6
Carrots: 6 large, shredded
Dried Plums: 8
Onion: 1 medium, diced
Tomato Paste: 2 tbsp
Lemon Juice: 1/3 cup
Vegetable Oil: 6 tbsp
Butter: 1 tbsp
Saffron: a pinch
Salt
Directions:
1. Saute diced onion for 1 min.
2. Add shredded carrots and continue cooking till softens.
3. In a separate pan melt butter and add chickens. Saute till golden, then add some water with salt and cook completely.
4. Blend in tomato paste, saffron, lemon juice, salt and plums then bring to boil.
5. Add the pan content into the carrots and cook for 5 min.
6. Serve with cooked rice.
Published on December 24, 2007
Herbs & Spices in this Recipe:
More Persian Dishes Recipes:
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Servings
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6
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Easiness
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Difficult
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Prep Time
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15 min
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Cook Time
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1 hour
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Ready in
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1+1/4 hours
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6 Ratings
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