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KHORESH HAVIJ BA ALOO خورش هویج با آلو
Cooking time: About 2 hours in pressure cooker and 3 hours in a stockpot.
Serves 5-7
Recipe type: Khoresh on Rice
Cuisine: Azeri/Persian
  • 2 pounds carrots (about 10 medium), peeled and julienned 2 inches long x ¼ inch thick
  • 2 TBSP vegetable oil or butter
  • 1 ½ pounds cross rib roast or any similar roast, cut into 2 inch chunks
  • ½ large onion, diced medium
  • 1 tsp turmeric powder
  • ½ tsp freshly cracked black pepper
  • 3 cups cold water
  • 1 large onion, thinly sliced and fried to golden brown (about 4 ounces fried onions)
  • 2 TBSP tomato paste
  • 8 ounces pitted prunes (I used Kirkland brand Sunsweet Dried Plums)(aloo shirin)
  • 1- 1½ cups boiling water
  • 1 tsp kosher salt
  • 2 TBSP lemon juice
  1. Peel and julienne the carrots (1/4-inch thick x 2-inch long)
  2. Heat 2 TBSP vegetable oil or butter in a large skillet over medium heat. Add the carrots, cover the skillet and cook for 15 minutes, or until tender but firm. Stir 2-3 times. Remove the carrots from the skillet, set aside.
  3. In the same skillet add 3 TBSP oil and fry the sliced onion to golden brown.
  4. Add 2 TBSP tomato paste to the fried onions and saute for 5 minutes over low heat until aromatic. Add the cooked carrots back in the skillet and set aside until the meat is cooked.
  5. Meanwhile add beef, turmeric powder, ground black pepper, water, and the diced onion to a 4-6QT pressure cooker. Close the lid and top with the pressure regulator. Cook over medium high heat.
  6. Follow the safety precautions written in the owner’s manual for your specific pressure cooker. Once the pressure builds up and the pressure regulator starts rattling, set the timer for 20 minutes and reduce the heat a little bit (to between med high and medium) and cook for 20 minutes. Remove the pressure cooker from heat and without removing the pressure regulator place the pressure cooker in the sink and run cold water over it to release all of the pressure inside the pot before removing the regulator device.
  7. Add the content of the pressure cooker to the large skillet with carrots and onion mixture.
  8. Add 1 tsp kosher salt, 1-1 ½ cups boiling water, lemon juice and prunes to the skillet. Bring it to a boil. Cover the skillet, reduce the heat to medium low and cook for 45 minutes to 1 hour, or until the sauce is reduced and thickened.
  9. Serve over saffron rice.
To cook the beef in a stockpot: Cut the beef into 1-inch cubes and brown in 1 TBSP butter with the diced onions, turmeric and freshly ground black pepper for 10 minutes. Add 3 cups of water, bring to a boil then reduce the heat to medium low and cook until fork tender. This may take anywhere from 1 to 1½ hours. If there is less than 2 cups broth by the time the meat is cooked, add more water.
Recipe by Persian Mama at