Khoresh Seeb-o Havij Vegetarian Apple Carrot Stew

When I first left my family home in Vancouver for Los Angeles right out of university—chasing dreams, sunny skies, wide boulevards, and palm trees—I found myself starving within a week. This was not a romanticized “starving artist” kind of hunger—I just hadn’t had a proper homemade Persian meal. I was starved for comfort and familiarity—I was starved for chelo khoresh. In those early days, I could always count on finding a few apples and carrots in my fridge (much like my children’s lunch boxes these days). But what I may have lacked in fridge provisions, in furnishings or home décor, I more than made up for in my spice cupboard. And so this Vegetarian Apple Carrot Stew was born. Everyday ingredients elevated by well-traveled and well-loved spice jars. The perfect cure for a homesick heart. For lean times and more prosperous ones. Tart green apples are great cooking apples for this stew. They hold their shape well and add the necessary Persian tang. Use canned chickpeas for a quick and soothing weeknight meal. Serve over rice or grain of choice. Or simply tuck in with a chunk of crusty bread, a dollop of plain yogurt, and any forgotten fresh herbs lingering in the back of the crisper

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Step 1

In a medium pot, heat the olive oil over medium-high heat. Add the onion, carrots, leek, and a good pinch of salt, and cook (reduce the heat to medium if necessary) until the onion is golden and the carrots and leek have slightly softened, about 10 minutes.

Step 2

Reduce the heat to medium and add the garlic. Cook, stirring often, until the garlic is fragrant, about 3 minutes. Add the tomato paste, cumin, turmeric, cinnamon, coriander, allspice, cardamom, cayenne to taste, 2 teaspoons salt, and ¼ teaspoon pepper. Stir constantly until fragrant, taking care that the tomato paste doesn’t burn, about 2 minutes. Add the verjuice (or lemon juice or sour grapes), saffron water, and 1½ cups hot water. Turn up the heat to medium-high and bring to a gentle boil. Add the chickpeas and apples. Partially cover and simmer over medium-low heat, until the apples are tender, but still holding their shape and all the flavors have come to life, about 20 minutes. Taste as it simmers and help it fall into place.

Step 3

Meanwhile, if using the raisins, in a small skillet, melt the butter over medium heat. Add the raisins and cook, stirring constantly, until they plump up, about 3 minutes.

Step 4

Scatter the raisins and fresh cilantro over the stew and serve.

Step 5

MAKE AHEAD: Prepare up to 3 days in advance. Adjust the water andseasoning when reheating.

Step 6

PREP AHEAD: The onion, carrots, and leek can be chopped 1 day in advance and stored in airtight containers in the fridge.

Step 7

PLAN AHEAD: Freeze leftovers (up to 3 months) and reheat gently so the apples don’t fall apart.