Carrot Khoresht

This persian dish is easy and delicious. The recipe below uses chicken breast, but it can be made with beef as well (meatballs or cubed stew meat).

3 chicken breasts, cut into 2 inch cubes10 carrots, peeled, and cut into 2 inch long sticks
2 onions, chopped
6 dried prunes or apricots (optional)
2 T. tomato paste
1 c. water
1/8 t. tumeric
1/8 t. saffron
olive oil
salt

1. Season chicken with salt and pepper, and briefly saute in 1 T. of olive oil to sear all sides. Do not cook fully.

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2. In a heavy bottomed pot, saute onions and tumeric in 2 T. olive oil over medium heat until translucent. Add carrots, chicken, saffron, tomato paste, prunes/apricots, water, and 1 T. salt. Cover and let simmer for 20 minutes. Then give it a quick stir and cook uncovered for 5-10 minutes until juice reduces so that there is about 1/2 cup left (or, just turn it off if you like more juice).

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Serve over basmati rice.

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