Today’s recipe is Khoresht Haveej, a Persian stew that is made with carrots and prunes. I always associate Persian recipes made with prunes to fall or winter dishes. To me, prunes give recipes a warm and earthy flavor. The traditional recipe for this dish simply uses brewed saffron as spice. While I love saffron, I found that the end result was way too bland. I tried a couple of options and settled on adding cinnamon to enhance the flavor of this stew.
Another thing that I found about this recipe is that the best option for the way the carrots should be cut, is long thin strips.