Khoresh Karafs, Persian celery stew Recipe
Khoresh Karafs (Persian Celery Stew) is another delicious and popular Persian stew. A combination of meat, celery, parsley and mint. This stew is best eaten with Persian Rice.
Yield: Serves 4
- 400 g stewing beef, cut into 1 1/2-inch pieces
- 10-12 celery stalks, cut into 1 1/2-inch pieces
- 1 medium onion, finely chopped
- 1 bunch coriander (about 50 g), finely chopped
- 3 cup fresh parsley, finely chopped
- 1/2 cup finely chopped fresh mint or 2 tablespoons dried mint
- 2-3 tablespoons crushed tomatoes
- 1 teaspoon turmeric powder
- vegetable oil
- 3 tablespoons lemon juice (add more or less, depends on your taste)
- salt & pepper to taste
Heat 4 tablespoons oil in a non-stick frying pan over medium heat. Add the celery, parsley, coriander and mint; fry for 4-5 minutes. Set aside.
Heat 4 tablespoons oil in a pot over medium heat. Add the chopped onions and saute until lightly golden. Increase heat to medium-high; add the beef and saute until brown on all sides. Add the turmeric powder and crushed tomatoes; mix well. Add 3 cups water. Cover the pot and bring to a boil. Reduce heat to medium-low and simmer covered for 30 minutes, stirring occasionally. Add the celery-herbs mixture, salt and pepper.
Cook covered over medium-low heat until beef and celery are tender (about 2 hours), stirring occasionally. Add more water during cooking, if necessary. Then add lemon juice and cook for 10 more minutes. Taste and adjust seasonings (add more salt, pepper or lemon juice if needed). Serve Khoresh Karafs with Persian Rice.
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