PERSIAN CELERY STEW - KHORESHTE KARAFS
Persian celery stew also known as khoresht karafs is a delicious Iranian stew made with celery stalks and herbs. This easy Persian stew can be made vegetarian as well.
Provided by Shadi HasanzadeNemati
Categories Main Course
Time 1h5m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 206 kcal, Carbohydrate 5 g, Protein 16 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 49 mg, Sodium 461 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
KHORESH KARAFS (PERSIAN CELERY STEW WITH LAMB)
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
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.
KHORESH KARAFS - PERSIAN CELERY STEW
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
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
PERSIAN CELERY STEW WITH MUSHROOMS (KHORESH-E KARAFS)
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
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
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
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
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