Khoresh Karafs (Celery stew)
Khoresh Karafs (Celery stew)

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, khoresh karafs (celery stew). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Khoresh Karafs (Celery stew) is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Khoresh Karafs (Celery stew) is something which I’ve loved my whole life.

خورش کرفس Celery stew (Khoresh Karafs) is another healthy and delicious Iranian dish. Khoresh Karafs is a healthy and flavorful food made with stew meat, celery, mint, parsley, kidney beans and pomegranate paste. There is another way of cooking it which does not need kidney beans and pomegranate paste, but prunes are added instead.

To begin with this particular recipe, we have to first prepare a few components. You can cook khoresh karafs (celery stew) using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Khoresh Karafs (Celery stew):
  1. Make ready 500 g stewing lamb (cut in chunks)
  2. Take 1 head celery (cut into 2 inch pieces)
  3. Take 250 g fresh mint (chopped)
  4. Get 1/2 bunch parsley
  5. Make ready Half onion (diced)
  6. Prepare 1 tbsp turmeric
  7. Make ready 13 g chicken bouillon
  8. Take 1/2 tsp salt
  9. Take 2 tsp cayenne pepper
  10. Take 4 tbs olive flaxseed oil
  11. Make ready 4 tbsp lemon (juiced lemon)
  12. Prepare 2 cups water

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. Add the lemon juice and some seasoning, to taste, then tip into a serving dish and top with.

Steps to make Khoresh Karafs (Celery stew):
  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.

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. A flavorful and hearty Persian stew. Below, Azita Mehran of Turmeric & Saffron shares a slow-cooked stew of beef and celery that gets an aromatic boost from turmeric and fresh mint. Most of us Iranians agree that the next day, khoresh leftovers usually taste better.

So that is going to wrap it up for this exceptional food khoresh karafs (celery stew) recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!