Persian Carrot & Orange Stew (Khoresht e Havij)

Heat a large Dutch oven over medium-high heat and add olive oil. Pat lamb (or beef) dry with paper towels. Working in two batches to avoid overcrowding, sear the meat until deeply browned on all sides, about 8 minutes total. Transfer meat to a plate and set aside.

Reduce heat to medium. Add diced onions to the pot and cook, stirring occasionally, until translucent, about 6–8 minutes. Add garlic, turmeric, cinnamon, and black pepper; cook for another minute until fragrant.

Return browned meat to the pot along with any accumulated juice. Stir in tomato paste and cook for 2 minutes, stirring. Add broth, orange juice, dried limes (if using), and 1 teaspoon of salt. Bring to a simmer.

Once boiling, reduce heat to low, cover partially, and let the stew gently simmer for 45 minutes, stirring occasionally, until the meat starts to become tender.

Submerge carrot batons into the stew. Add the saffron infusion. Continue simmering, still covered, until carrots are tender and meat is fall-apart tender, about another 45 minutes. Stir occasionally and add a splash of water if needed – the consistency should be fairly thick (a sauce, not soupy).

Taste and adjust salt as needed. If using dried limes, you may remove them (they are no longer edible). Drain optional fresh lime juice – it tightens the acidity pairing well with the sweet carrots. Serve over saffron rice or Persian dill rice. Garnish with fresh chopped parsley or cilantro.