Khoresht Karafs - Persian Celery Stew |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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A heart and delicious Iranian stew made with celery and lamb. This is easily transformed into a vegetarian dish by omitting the lamb. If you are not fond of lamb, beef is another option, which my Iranian grandmother favors. From My Persian Kitchen. Ingredients:
1 lb lamb, cut into chunks |
1 head celery, cut into 2 inch pieces |
1 onion, diced |
4 garlic cloves, minced |
1 bunch green onion, chopped |
2 bunches mint, chopped |
1 bunch parsley, chopped |
3 dried persian lemons (can be found at most middle eastern markets) |
3 cups water |
2 cups water |
2 teaspoons spices, advieh (can be found at most middle eastern markets) or 2 teaspoons you can use vegetables or 2 teaspoons chicken bouillon |
1/2 teaspoon turmeric |
5 tablespoons olive oil |
salt and pepper |
Directions:
1. In a dutch oven (or large pot) saute the onion, green onions, and garlic in 4 tablespoons of olive oil until translucent.
2. Add the lamb and brown a little, then add turmeric. Give the ingredients a few stirs so the spices release their flavors. Season with salt and pepper.
3. Prick the Persian lemons with a fork and add them to the pot.
4. Add three cups of water to your pot. Cover and cook over medium heat for one hour.
5. In a separate pan, add one tablespoon olive oil. Add celery and give it a quick saute.
6. After the hour of cooking in the dutch oven or pot, add the celery to it.
7. Add chopped herbs, advieh, 2 cups water, and adjust seasonings. Cover and cook on medium for 1 1/2 hours.
8. When done, the khoresht should lose its bright green color and your kitchen should be filled with a lovely smell.
9. Serve with basmati rice.
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