Khoresh-e Morgh va Havij is a comforting Persian stew featuring tender chicken, caramelized carrots, saffron, and a hint of citrusy sweetness. This aromatic dish is slow-cooked to perfection, allowing the flavors to meld beautifully. The balance of warm spices like turmeric and cinnamon with tangy lemon juice or pomegranate molasses creates a unique sweet-and-sour profile. Typically served with fluffy Persian saffron rice (chelow), this stew is a flavorful staple in Persian cuisine, perfect for a hearty and wholesome meal.
While Khoresh-e Morgh (chicken stew) is a classic dish in Persian households, the addition of havij (carrots) gives this variation a unique twist. Carrots have been cultivated in Iran for centuries and have been incorporated into both savory and sweet dishes. This stew likely evolved from traditional sweet-and-savory Persian Khoresh recipes, such as Khoresh-e Aloo (stew with prunes) and Khoresh-e Beh (stew with quince). The influence of Persian cuisine’s signature balance of fruity tartness, rich spices, and slow-cooked meats is evident in this dish. Variations exist across different regions of Iran, with some adding prunes or barberries for a deeper complexity of flavor.
Ingredients
2 chicken breasts, cut into smaller pieces
3 large carrots, julienned or sliced into thin rounds
1 large onion, finely chopped
2 tbsp vegetable oil (or butter)
½ tsp turmeric
½ tsp cinnamon
½ tsp ground cardamom (optional)
½ tsp black pepper
1 tsp salt (adjust to taste)
2 tbsp tomato paste
2 tbsp lemon juice (or pomegranate molasses for a richer flavor)
4 cups of water
1 tbsp sugar (optional, to balance flavors)
½ tsp saffron, bloomed in 2 tbsp hot water
Directions
Sauté the Onions & Chicken:
Heat 1 tbsp oil in a pot over medium heat. Add chopped onions and sauté until golden brown. Add turmeric, cinnamon, saffron and cardamom (if using), stir for 30 seconds. Add the chicken pieces and sear until lightly golden on both sides. Stir in tomato paste and cook for 2 minutes to remove its raw taste. Add the carrots, lemon juice, and sugar (if using), and sauté for 5 minutes
Simmer the Stew:
Pour in the water, cover, and bring it all up to a boil followed by letting it simmer on low heat for a minimum of 1,5 hour until the chicken is tender.
Serve:
Taste and adjust seasoning if needed. Serve with Persian saffron rice (Chelo) and a side of fresh herbs (Sabzi Khordan).
Recipe Note
Tips:
If you like a sweeter dish, add prunes or increase sugar slightly.
You can also add a splash of orange juice instead of lemon juice for a unique citrusy flavor.
For a thicker sauce, let the stew simmer uncovered for the last 10 minutes.
