How to Prepare Tasty Persian celery stew (khoresh karafs)

Persian celery stew (khoresh karafs). Celery Stew or in Persian Khoresh Karafs is a healthy hearty easy recipe with few ingredients. Gluten Free Khoresht (Stew) Main Dish. Khoresht Karafs ~ Persian Celery Stew.

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. 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. You can cook Persian celery stew (khoresh karafs) using 10 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Persian celery stew (khoresh karafs)

1. You need 300 g of beef or lamb meat.
2. You need 2 of large onions, chopped.
3. It's 2 of medium tomatoes or some cherry tomatoes, chopped.
4. You need 1 bunch of celery, washed and chopped.
5. Prepare 1 bunch of parsley, washed and chopped.
6. It's 1 bunch of mint, washed and chopped.
7. Prepare 2 tbsp of lime/lemon juice.
8. It's to taste of Salt – pepper powder.
9. Prepare 1/2 tsp of turmeric.
10. It's of Oil.

The word Khoresh or Khoresht is a generic term for stew dishes in Persian cuisine. There are multiple different stew dishes in Iran and the most popular ones are Gheymeh, Ghormeh Sabzi and Fesenjan. Most types of Iranian stew, known as khoresh or sometimes spelled khoresht, take hours to prepare and yet more hours to cook Not this one 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. This Persian beef and celery stew—khoresht karafs—is one of my favorites—fragrant, fresh and slightly tart from the addition of lemon juice.

Persian celery stew (khoresh karafs) instructions

1. In a pot with water, add one of chopped onions and meat. Allow cooking until tender. In a pan heat the oil and sauté chopped other onion until becomes soft and slightly brown, set aside..
2. Then, sauté chopped celery, parsley and mint for 5 minutes, stir frequently..
3. Once meat cooked, add sautéed vegetables and onion to the meat. Season with salt and pepper. Add turmeric and lime juice..
4. Eason with salt and pepper. Add turmeric and lime juice.
5. Pour 1 ½ cup water to the pot and allow cooking for 20 minutes. Add tomatoes in last 10 minutes. Serve stew with steamed rice. Enjoy.
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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. A flavorful and hearty Persian stew. Khoresh karafs is traditionally a celery stew. But it can be prepared a couple of different ways. One way is to add rhubarb to the stew.

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