Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, persian celery stew (khoresh karafs). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Persian celery stew (khoresh karafs) is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Persian celery stew (khoresh karafs) is something that I’ve loved my entire life.
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. The sweet flavor of caramelized onions. Add the lamb and brown a little, then add turmeric. Give the ingredients a few stirs so the spices release their flavors.
To get started with this particular recipe, we must prepare a few ingredients. You can cook persian celery stew (khoresh karafs) using 10 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Persian celery stew (khoresh karafs):
- Make ready 300 g beef or lamb meat
- Get 2 large onions, chopped
- Prepare 2 medium tomatoes or some cherry tomatoes, chopped
- Make ready 1 bunch celery, washed and chopped
- Take 1 bunch parsley, washed and chopped
- Make ready 1 bunch mint, washed and chopped
- Make ready 2 tbsp lime/lemon juice
- Take to taste Salt – pepper powder
- Get 1/2 tsp turmeric
- Take Oil
Persian Celery Stew Khoresht Karafst is a veggie-heavy dish loaded with celery, artichoke and herbs. Persian Celery and Artichoke Stew, like most Persian stews, is served on top of or alongside rice for main dishes. Fresh lemon juice allows you to add sourness to your liking. It's one of those dishes, that I didn't like as a kid and I cannot tell you how much I regret that!
Steps to make Persian celery stew (khoresh karafs):
- 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.
- Then, sauté chopped celery, parsley and mint for 5 minutes, stir frequently.
- Once meat cooked, add sautéed vegetables and onion to the meat. Season with salt and pepper. Add turmeric and lime juice.
- Eason with salt and pepper. Add turmeric and lime juice
- 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
Fresh lemon juice allows you to add sourness to your liking. It's one of those dishes, that I didn't like as a kid and I cannot tell you how much I regret that! The great thing about Khoresh-e Karafs is, that celery is available all year round. Khorest-e Karafs, or Karafs for short, is a Lamb & Celery Stew that is ridiculously good. It's Adrian's favorite Persian stew hands down and definitely a close contender to my favorite Persian stew, Gormeh Sabzi, with lamb, kidney beans, and fenugreek.
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