Bonab Stew

The delicious stew is an old cuisine tried in Azerbaijan, especially Bonab. It is served in ceremonies and family get-together. The city is well-reputed for its yummy Kebabs.

Ingredients

Carrots, 500 g
White beans, or Black-eyed beans, 1 cup
Calf meat, 300 g
In Bonab, it is not popular to apply lamb meat as stewing meat. I don't like its taste either. Calf is recommended.
Lemon juice, 1 tbsp
Brewed saffron, 1 tbsp
Tomato paste, salt, and black pepper, for seasoning
Oil, as required

Procedure

Originally, the cuisine is tried with white beans. But I would prefer to apply Black-eyed beans. The advantage is they are cooked very quickly so no waste of time. But in case you want to use white beans, you are recommended to soak them overnight.
Put the Black-eyed beans inside a pot filled with water and allow to cook. Of course they should be half-cooked since during the whole process are well-cooked. Cook the stewing meat with one full onion in water and transfer it along with the gravy into the beans pot.
Season to taste with lemon juice, salt, and pepper and cook till settled. Slice the carrots.
I apply the box grater and of course in tiny size since it is uniformed and beautiful. Plus it is super easy.
Sauté Sliced carrots in a saucepan with drops of oil. Stir in the brewed saffron as well. Then add in fresh lemon juice.
Take several spoons out of the pot and pour in the carrots mixture and allow it till cooked as well.
Traditionally, Carrots and Beans Stew is not mixed like the image above. Arrange them in a plate and serve with Persian rice. Serve hot. Bon Appetit everybody!