Khoresht Karafs Persian Celery Stew Food

PERSIAN CELERY STEW WITH MUSHROOMS (KHORESH-E KARAFS)

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.

KHORESHT KARAFS - PERSIAN CELERY STEW

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.

PERSIAN CELERY STEW - KHORESHTE KARAFS

Steps:

• 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 olive oil.
• Saute onion until golden.
• Add in lamb meat stew with turmeric and black pepper. Saute until lamb is brown.
• Add in sauteed celery and herbs to the lamb and onion mixture.
• Cook for about a minute. Add in water and bring to simmer.
• Cover and cook for about 45 minutes to and hour until the lamb is fully cooked and tender.
• Pierce the dried Persian limes with a fork and add them to the stew. Cook for about 10-20 minutes until they soften. Press against the pot so they release their sour juice.
• Season with salt.
• Serve warm with Persian style white rice or saffron rice.

KHORESH KARAFS - PERSIAN CELERY STEW

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.

KHORESH KARAFS (PERSIAN LAMB AND CELERY STEW)

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.