Persian Celery Stew With Mushrooms Khoresh E Karafs Food
KHORESH KARAFS (PERSIAN LAMB AND CELERY STEW)
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
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
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
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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KHORESH KARAFS RECIPE - HEALTH BENEFITS | EPERSIANFOOD
From epersianfood.com
5/5 (1)Total Time 1 hr 5 minsCategory Main CourseCalories 260 per serving
- Chop the meat in your preferred size. Provide fresh celery, wash it and chop it into 2- or 3-centimeter pieces (if you encountered any strings in the stems, make sure to remove them); sauté them in some oil until they are golden. After that, chop some of the celery leaves, Persian leek, parsley, and mint finely and stir-fry them in the remaining oil of the first step.
- Peel and dice a big onion and fry it in a pot. Halfway through frying the onion, add the meat to the pot as well. Then, add the turmeric, fried celeries, and greens to the pot as well and stir them.
- Then, pour the water in the pot and leave it on a gentle heat for about 40 minutes. Finally, add the salt and sour grape juice and for a few minutes (less than 10) for better flavoring. When you see oil on your celery stew it is completely ready. Just like other stews, celery stew needs to be cooked on a gentle heat.
- There is also another method and set of ingredients to prepare this stew. Some simply make it with meat, celery, tomato paste, and some young celery leaves and lime juice as the main flavoring. You can also try this, depending on your personal taste.
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