Persian Carrot, Cardamom & Prune Beef Koresh
Get ready to cook
1. Heat some oil in a large lidded pan over medium heat; add onions, cardamom and turmeric, stir fry at a low heat for 6-8mins until caramalised. Add Mexican Chilli Orange Paste; stir fry for 1-2mins until fragrant.
2. Raise to medium heat; add beef and stir fry for 3-4mins to brown. Add carrots and stir fry for 2-3mins to soften. Add tomatoes and prunes; mix well.
3. Bring to boil then simmer. Partially cover and slow cook on a medium-low heat for 1½-2 hours or until meat is tender. Add some water if needed.
4. If desired, at the end of cooking, uncover and raise heat, stirring to thicken. Garnish and serve with Adas Polo Lentil Rice.
800g tinned plum tomatoes
200g diced white onion
1.2kg diced stewing beef
200g chopped carrots
100g dried pitted prunes, quartered
2 teaspoons ground cardamom
1 teaspoon ground turmeric
15g chopped parsley, to garnish
About this dish
Mexican Orange Chilli Paste
Serve with Adas Polo Lentil Rice