Recipe: Delicious Khoresh Karafs (Celery stew)

Khoresh Karafs (Celery stew). This Persian beef and celery stew—khoresht karafs—is one of my favorites—fragrant, fresh and slightly tart from the addition of lemon juice. And while it may veer slightly from the traditional ingredients I've seen in many recipes, it brings me right back to my friend's kitchen all those years ago. خورش کرفس Celery stew (Khoresh Karafs) is another healthy and delicious Iranian dish. It's a combination of meat, evenly sliced celery, finely chopped parsley, a little bit of mint (preferably fresh), freshly squeezed lime juice, and the right amount of seasoning.

This recipe is for the first method, since I have. Gluten Free Khoresht (Stew) Main Dish. Khoresht Karafs ~ Persian Celery Stew. You can cook Khoresh Karafs (Celery stew) using 12 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Khoresh Karafs (Celery stew)

1. Prepare 500 g of stewing lamb (cut in chunks).
2. You need 1 head of celery (cut into 2 inch pieces).
3. Prepare 250 g of fresh mint (chopped).
4. Prepare 1/2 bunch of parsley.
5. You need Half of onion (diced).
6. Prepare 1 tbsp of turmeric.
7. Prepare 13 g of chicken bouillon.
8. It's 1/2 tsp of salt.
9. You need 2 tsp of cayenne pepper.
10. You need 4 tbs of olive flaxseed oil.
11. You need 4 tbsp of lemon (juiced lemon).
12. It's 2 cups of water.

I would totally lie to you if I told you that I have always loved Khoresht Karafs. As a child I didn't, it didn't do much for me. Then one day during a two year stint as a pesco-vegetarian I decided that it was the easiest thing to. Most types of Iranian stew, known as khoresh or sometimes spelled khoresht, take hours to prepare and yet more hours to cook.

Khoresh Karafs (Celery stew) step by step

1. On a heated pan, add two tablespoons oil, add celery and stir fry for 8 minutes. Add the mint and parsley and stir fry for additional 3 minutes. Set aside..
2. In a large pot,sauté onion in 2 tbsp oil until translucent. Add lamb and stir until it browns a little. Add the turmeric, salt, pepper and stir for about 5 minutes..
3. Combine the reserved herb mixture with the lamb and stir properly for about 4 minutes. Add lemon juice, chicken bouillon, and water, then stir..
4. Cover the pot and allow to cook on a very low heat for 2 hours 40 minutes..

Karafs means celery, so here a whole head of crunchy, pale green stalks and two bunches of herbs simmer alongside lamb (or beef) for just under an hour. Khoresh karafs is made with onions, parsley, fresh mint, celery stalks and lamb or beef. Spices used in this Persian stew are turmeric, salt, pepper and dried limes which give the stew a subtle sourness. This is one of my very favorite Persian dishes because it doesn't require exotic ingredients and can be. A flavorful and hearty Persian stew.

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