Sabzavot va Nukhotli Gazak

Peel the turnips and carrots, then cut them into ½-inch cubes. Peel and finely dice the white onion.

Heat oil or ghee in a large pot over medium-high heat. Add the diced onion and cook until softened and lightly golden, about 3-4 minutes.

Add the cubed carrots and turnips to the pot, stirring well to coat with the fat. Cook for about 5 minutes, allowing the vegetables to begin caramelizing slightly.

Add the chickpeas (drained and rinsed if canned) to the pot and stir to combine with the vegetables.

Pour in enough water to just cover the vegetables, approximately 3-4 cups. Bring to a boil, then reduce heat to medium-low and simmer covered.

Continue simmering until the turnips and carrots are tender and the liquid has reduced by about half, approximately 25-30 minutes total.

Remove from heat and stir in the sour cream until fully incorporated, creating a creamy sauce that coats the vegetables.

Season generously with salt and fresh dill to taste. Adjust seasoning as needed and serve warm.