Khoresht Karafs Recipe | Persian Celery Stew
You’ll definitely enjoy this Khoresht Karafs Recipe. Simple to prepare and delicious – this Persian Celery Stew recipe can’t be missed!
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Khoresht Karafs Recipe | Persian Celery Stew
You’ll definitely enjoy this Khoresht Karafs Recipe. Simple to prepare and delicious – this Persian Celery Stew recipe can’t be missed!
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| Servings |
| 6people |
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|
Ingredients
- 1pound lamb shoulder or beef, cut into 1-inch pieces
- 7tablespoons grapeseed oil, divided
- 4cups organic celery, cut into 1-inch pieces
- 1 1/4teaspoon sea salt
- 3/4teaspoon black pepper
- 2tablespoons dried mint
- 1bunch parsley, finely chopped
- 1 1/2 scallions, finely chopped
- 1 1/2cup diced onions
- 1tablespoon tomato paste
- 1/2teaspoon turmeric
- 1/2teaspoon curry
- 1/2teaspoon paprika
- 5cups water,divided
- 1/2teaspoon freshly squeezed lemon juiceadd more if desired
Instructions
- Measure and prepare ingredients ahead of time.
- In Dutch oven or non-stick pot, heat 2 tablespoons oil over medium heat. Add celery, sprinkle with 1/4-teaspoon salt and 1/4-teaspoon pepper and sauté until celery starts to become translucent. Transfer to bowl and set aside.
- Heat 1 tablespoon oil in pot, add parsley, dried mint, and scallions sautéing 1 minute or until parsley begins to darken slightly. Lightly sprinkle with 1/4-teaspoon salt and 1/4-teaspoon pepper, remove from heat and add to celery. Continue using the same pot for each step.
- Heat 2 tablespoon oil, add meat and brown on all sides. Transfer to a separate bowl and set aside.
- Add 1 tablespoon oil and sauté onions until lightly translucent.
- Transfer meat back into pot with onions, add tomato paste, turmeric, curry, paprika, 1/4-teaspoon salt, and 1/4-teaspoon pepper. Stir until meat and onions are evenly coated.
- Pour 3 cups boiling water in over meat, stir and bring to a boil. Cover, reduce heat to medium-low an simmer for 30 minutes.
- Add celery mixture, stirring to combine. Cover and cook on medium heat for 1 hour or until meat and celery are tender. Add remaining 2 cups boiling water to keep the stew saucy.
- Stir in 1/2-teaspoon lemon juice, 1/2-teaspoon salt, and simmer for 10 minutes. Add more lemon juice, salt and pepper to taste. Serve hot with basmati rice.
Recipe Notes
Sohiela’s Tips:
- The technique that brings out the flavor of this dish is sautéing & spicing each individual ingredient
- Sautéing them separately will give a better balance of flavor to the dish.
- Always add the seasoning at the end of cooking each ingredient to allow the ingredient time to cook in its own flavor.
Recipe by Sohiela Mirsharif for www.culinarybutterfly.com