Iranian · intermediate
Iranian Saffron Carrot And Dried Lime Beef Stew
A bright Persian braise combining seared beef chuck with pan-sautéed carrot matchsticks, fragrant saffron, and sun-dried limes in a tangy tomato broth.
- PREP TIME
- 15 min
- COOK TIME
- 60 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Pierce the dried limes with a fork and soak them in warm water for 15 minutes to soften and release bitterness.
- 02
Heat 2 tablespoons of olive oil in a saucepan over medium heat, add diced onions, and cook until golden brown for 6 minutes.
- 03
Add beef chuck cubes and sear until browned on all sides, then stir in tomato paste and cook for 2 minutes to deepen flavor.
- 04
Pour in 2.5 cups of hot water, add soaked dried limes, cover, and simmer on low heat for 45 minutes until beef is tender.
- 05
In a separate pan, heat remaining olive oil and sauté julienned carrots for 5 minutes until softened and bright orange.
- 06
Transfer sautéed carrots, bloomed saffron water, lemon juice, salt, and black pepper into the stew pot; simmer uncovered for 15 minutes until sauce thickens.
A LITTLE KITCHEN KNOW-HOW
Limoo Omani Infusion
Piercing whole sun-dried limes allows hot broth to extract deep citrus-tart notes without crushing the seeds which cause excessive bitterness.
Notes from the kitchen
- Pre-sautéing carrots preserves their structural integrity and vibrant orange color in the stew.
- Adjust lemon juice at the very end to balance the sweet natural sugars of the carrots with acid.
- Original home-cooking adaptation inspired by Iranian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
