Khoresh Karafs Persian Lamb And Celery Stew Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

KHORESH KARAFS (PERSIAN CELERY STEW WITH LAMB)



Khoresh Karafs (Persian Celery Stew With Lamb) image

Most types of Iranian stew, known as khoresh or sometimes spelled khoresht, take hours to prepare and yet more hours to cook. Not this one. 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 provides the base note to a funky green broth tarted up with lime and lemon. Seasoned with turmeric and saffron, the stew takes on a golden hue. A shallot, sliced and fried until crisp, makes a fine garnish, but is optional. Not optional: a side of buttery steamed rice.

Provided by Daniela Galarza

Categories     dinner, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 18

1 large bunch curly parsley
1 small bunch fresh mint
1/2 cup olive oil
1 pound lamb shoulder (or beef chuck), cut into 1-inch cubes
1 teaspoon ground turmeric
Kosher salt and black pepper
1 large yellow onion, halved and thinly sliced
2 garlic cloves, minced
2 tablespoons unsalted butter
1 large head celery (1 to 1 1/2 pounds), trimmed, pale green leaves reserved, stalks cut on an angle into 1-inch pieces
1/4 cup lemon juice (from about 2 lemons)
1/4 cup lime juice (from about 3 limes)
1/2 teaspoon saffron threads, crushed
Buttered steamed white rice, preferably basmati, for serving
1 large shallot, thinly sliced
1 tablespoon all-purpose flour
1/2 cup canola oil
Pinch of kosher salt

Steps:

  • Trim or break off thicker parts of the parsley stems and pull mint sprigs and larger leaves from their stems. Discard stems or reserve for another use. Pluck a small handful of leaves and tender sprigs from parsley and mint and set aside for garnish. Chop remaining herbs.
  • In a large Dutch oven or pot, heat 1/4 cup oil over medium-high. Season lamb with turmeric, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add lamb, onion and garlic, and cook, stirring occasionally, until onions start to caramelize and lamb is evenly browned, about 10 minutes. Add 2 cups water, cover and simmer over medium-low heat for 20 minutes.
  • While the lamb simmers, cook the celery: In a skillet, heat the remaining 1/4 cup oil with the butter over medium-high. Once butter foams, add celery, season with salt and pepper and cook, stirring frequently, for 3 minutes. Add chopped parsley and mint, and cook, stirring occasionally, until celery just starts to caramelize, about 8 minutes.
  • Add celery and herbs to the Dutch oven, along with lemon juice, lime juice and saffron. Cover, leaving lid slightly ajar, and simmer on low heat until lamb is tender, about 30 minutes.
  • While stew cooks, make the fried shallots, if desired: Line a small plate with a paper towel. In a small bowl, sprinkle flour over sliced shallots and toss with a fork. Heat canola oil in a small saucepan or skillet over medium-high until it shimmers slightly, about 1 minute. Fry shallots in oil, flipping once or twice so they cook evenly, until golden brown and crisp, 1 to 2 minutes. Remove from oil with a fork, season with a pinch of salt and let drain on paper towel-lined plate until stew is ready.
  • Taste stew. Broth should be tart, but balanced. Celery and lamb should be tender but hold their shape. Season to taste with additional salt and pepper. Garnish with reserved herbs and fried shallots. Serve with chelo (Persian-style steamed rice) or buttered, steamed white rice. Stew can be made up to 2 days in advance.

PERSIAN CELERY STEW WITH MUSHROOMS (KHORESH-E KARAFS)



Persian Celery Stew With Mushrooms (Khoresh-e Karafs) image

This braise is traditionally made with lamb, but has been replaced here with cremini mushrooms to create a vegetarian version.

Provided by Najmieh Batmanglij

Categories     Dinner     Stew     Celery     Mushroom     Vegetarian     Vegan     Spring     Winter     Wheat/Gluten-Free     Peanut Free     Soy Free     Dairy Free     Tree Nut Free

Yield 6 servings

Number Of Ingredients 15

½ cup (120ml) olive oil
1 ½ lb (675g) cremini mushrooms, cleaned and thickly sliced
1 bunch (8 stalks) celery, washed and julienned (¼ inch/6mm-by-2 inch/5cm lengths)
1 medium onion, peeled and thinly sliced
2 cloves garlic, peeled and thinly sliced
1 jalapeño pepper, finely chopped or ½ teaspoon red pepper flakes
2 teaspoons sea salt
½ teaspoon freshly ground pepper
3 cups (710ml) water
½ teaspoon ground saffron threads dissolved in 2 tablespoons water (optional)
3 tablespoons fresh lime juice
1 cup (80g) chopped fresh parsley
½ cup (40g) chopped fresh mint, or 1 tablespoon dried mint
3 tablespoons dried fenugreek leaves
Persian rice for serving (optional)

Steps:

  • Heat the oil in a medium-sized, heavy-bottomed pot over high heat. Add the mushrooms and sauté for 5 minutes. Add the celery, onion, garlic, and jalapeño and sauté for 10 minutes. Add the salt and pepper, and give it a stir.
  • Add the water and bring to a boil. Reduce heat to medium, cover, and simmer for 40 minutes.
  • Add the saffron, lime juice, parsley, mint, and fenugreek, and give it a stir. Reduce heat to medium-low, cover, and simmer for another 5 minutes or until the celery is tender.
  • Adjust seasoning to taste and keep warm until ready to serve.

KHORESH KARAFS (PERSIAN LAMB AND CELERY STEW)



Khoresh Karafs (Persian Lamb and Celery Stew) image

A tasty and healthy stew of lamb, celery and fresh herbs. I have been making this for years and it never fails to delight guests. You can substitute beef or veal but I prefer the texture and taste of lamb with this dish. Use fresh herbs. The recipe is courtesy of www.sadaf.com

Provided by Mr Sparkle

Categories     Stew

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 large onions, peeled and thinly sliced
1 lb stew meat, cut in 1-inch cubes (lamb, veal or beef)
1/3 cup oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon turmeric
5 stalks celery, washed and cut into 1 inch lengths
3 cups chopped fresh parsley
1/2 chopped of fresh mint
1/3 cup fresh squeezed lime juice

Steps:

  • In a large pot, brown onions with meat in 3 tablespoons oil. Add salt, pepper, turmeric. Pour in 2 cups water. Cover and simmer over low heat for 30 minutes.
  • In a non-stick frying pan, fry the chopped celery in 3 tablespoons oil for 10 minutes, sliming occasionally. Add chopped herbs and fry for 10 minutes longer.
  • Add the mixture of celery and herbs, and lime juice to the meat. Cover and simmer over low heat for 1 1/2 hours longer, or until the meat and celery are tender.
  • Taste the stew and adjust seasoning accordingly. Serve hot with steamed white rice.

Nutrition Facts : Calories 244.3, Fat 15.9, SaturatedFat 3.1, Cholesterol 48.4, Sodium 493.9, Carbohydrate 9.1, Fiber 2.5, Sugar 3.2, Protein 18.2

KHORESHT KARAFS - PERSIAN CELERY STEW



Khoresht Karafs - Persian Celery Stew image

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.

Provided by Barbell Bunny

Categories     Vegetable

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 14

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 you can use vegetables or 2 teaspoons chicken bouillon
1/2 teaspoon turmeric
5 tablespoons olive oil
salt and pepper

Steps:

  • In a dutch oven (or large pot) saute the onion, green onions, and garlic in 4 tablespoons of olive oil until translucent.
  • 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.
  • Prick the Persian lemons with a fork and add them to the pot.
  • Add three cups of water to your pot. Cover and cook over medium heat for one hour.
  • In a separate pan, add one tablespoon olive oil. Add celery and give it a quick saute.
  • After the hour of cooking in the dutch oven or pot, add the celery to it.
  • Add chopped herbs, advieh, 2 cups water, and adjust seasonings. Cover and cook on medium for 1 1/2 hours.
  • When done, the khoresht should lose its bright green color and your kitchen should be filled with a lovely smell.
  • Serve with basmati rice.

Nutrition Facts : Calories 251.5, Fat 19.1, SaturatedFat 4.7, Cholesterol 40, Sodium 106, Carbohydrate 9.1, Fiber 3.1, Sugar 3.5, Protein 12.3

KHORESH KARAFS - PERSIAN CELERY STEW



Khoresh Karafs - Persian Celery Stew image

Make and share this Khoresh Karafs - Persian Celery Stew recipe from Food.com.

Provided by Barbell Bunny

Categories     Southwest Asia (middle East)

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups parsley, finely chopped and tightly packed
3/4 lb stewing beef, cut in pieces
1 medium onion, finely chopped
8 -10 celery ribs, cut in 1 1/2 inch pieces
1 cup water
1/2 teaspoon turmeric
1 teaspoon dried mint
1/2 of a lime, juice
extra virgin olive oil
salt and pepper

Steps:

  • In a lightly oiled pot, saute the onions until translucent.
  • Add in the beef, turmeric and some salt, and saute until the beef is 3/4 of the way cooked.
  • Turn the heat down to a simmer.
  • Add in the water, parsley, and dried mint and simmer for 45 minutes with the lid on. Stir occasionally.
  • Add in the celery and simmer for another 45 minutes with the lid on. Stir occasionally.
  • Turn the heat off.
  • Add salt and pepper to taste. Add in the lime juice.
  • Stir well and serve.

Nutrition Facts : Calories 261.7, Fat 17.1, SaturatedFat 6.8, Cholesterol 57, Sodium 147.9, Carbohydrate 10.1, Fiber 4, Sugar 3.3, Protein 18.2

More about "khoresh karafs persian lamb and celery stew food"

KHORESHT KARATS RECIPE (PERSIAN CELERY STEW)
khoresht-karats-recipe-persian-celery-stew image
2019-02-14 Method. STEP 1. The night before cooking, put the meat into a bowl with 3 tbsp of the oil, lots of seasoning and ½ of the ground turmeric. Cover and chill overnight. STEP 2. Heat 3 tbsp of oil in a casserole over a medium-high …
From olivemagazine.com


PERSIAN CELERY STEW - KHORESHT KARAFS • UNICORNS IN THE …
persian-celery-stew-khoresht-karafs-unicorns-in-the image
2019-02-12 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 …
From unicornsinthekitchen.com


KHORESHT KARAFS RECIPE (PERSIAN CELERY STEW)
khoresht-karafs-recipe-persian-celery-stew image
2022-02-02 Rinse the celery stalks thoroughly under cold, running water and dry them with a clean kitchen cloth. Step 2, Then cut the celery stalks into 1-inch pieces. Chop the celery leaves, parsley and mint, then sauté with oil. Step 3, …
From yummynotes.net


KHORESHT KARAFS - PERSIAN CELERY STEW RECIPE - CULINARY BUTTERFLY
2017-05-11 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 …
From culinarybutterfly.com


CELERY AND LAMB STEW - KHORESHT-E-KARAFS
2018-03-04 Pour 5 tbsp of oil in a cooking pot and fry the chopped onions. Fry until golden brown. Add the turmeric. Add the diced lamb pieces. Fry the turmeric and lamb in the onions …
From persiansugarnspice.com


KHORESH KARAFS (PERSIAN CELERY STEW) - COOKING COUNTY
Khoresh Karafs or Persian celery stew is a delicious Persian food made of celery, lamb, onion. parsley, mint, and verjuice or lemon juice. Ingredients, 1 medium-sized onion, 4 tablespoons …
From cookingcounty.com


PERSIAN CELERY STEW – KHORESHT KARAFS – خورش کرفس
Step 1 In oil, fry thinly chopped onion in a deep pan. While you wait, chop the celery sticks into 1-2cm pieces. Step 2 Once the onions are soft but not brown (about 5 mins), add the celery. …
From veganmiddleeast.com


PERSIAN LAMB AND CELERY STEW (KHORESHT-E KARAFS)
2020-11-27 She also writes a food blog called The Persian Fusion, which has a good gluten-free section as well. INGREDIENTS: 1 large head of cellery; 100g flat-leaf parsley; 80g mint …
From uistwholefoods.com


KHORESH KARAFS - TRADITIONAL IRANIAN RECIPE | 196 FLAVORS
2022-03-06 Khoresh karafs is usually a combination of celery, beef or lamb, onions, parsley, mint, garlic, turmeric, saffron, ab-ghooreh (verjuice, the sour juice extracted from unripe …
From 196flavors.com


KHORESH KARAFS (PERSIAN CELERY STEW WITH LAMB) - IRAN PRESS
Instructions: Heat 2 tbsp olive oil in a pan over medium heat. Add celery, mint, parsley, and saute until herbs start getting dark and release their aroma. Set aside. In a large pot, heat 2 tbsp …
From iranpress.com


CELERY STEW, KHORESHT KARAFS (PERSIAN STEW) RECIPE - FOOD NEWS
Persian Lamb and Celery Stew (Khorest-e Karafs) In a large skillet or Dutch oven, heat ¾ cup oil on high heat and add onions, sautéing until golden brown. Add lamb pieces and stir. Add …
From foodnewsnews.com


PERSIAN LAMB & CELERY STEW (KHORESHT-E KARAFS) - DIET ASSASSINISTA
2017-04-04 Add celery to the stew while it continues to simmer and cover. To the same sauté pan, add parsley and more oil if needed, and fry until cooked down, 3-4 minutes. Remove from …
From dietassassinista.com


Related Search