Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, khoresh karafs (celery stew). It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Khoresh Karafs (Celery stew) is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Khoresh Karafs (Celery stew) is something which I have loved my whole life.
It's a combination of meat, evenly sliced celery, finely chopped parsley, a little bit of mint (preferably fresh), freshly squeezed lime juice, and the right amount of seasoning. Khoresh Karafs is a healthy and flavorful food made with stew meat, celery, mint, parsley, kidney beans and pomegranate paste. There is another way of cooking it which does not need kidney beans and pomegranate paste, but prunes are added instead.
To get started with this recipe, we must first prepare a few ingredients. You can have khoresh karafs (celery stew) using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Khoresh Karafs (Celery stew):
- Prepare 500 g stewing lamb (cut in chunks)
- Prepare 1 head celery (cut into 2 inch pieces)
- Get 250 g fresh mint (chopped)
- Get 1/2 bunch parsley
- Prepare Half onion (diced)
- Make ready 1 tbsp turmeric
- Get 13 g chicken bouillon
- Prepare 1/2 tsp salt
- Make ready 2 tsp cayenne pepper
- Make ready 4 tbs olive flaxseed oil
- Get 4 tbsp lemon (juiced lemon)
- Get 2 cups water
Then one day during a two year stint as a pesco-vegetarian I decided that it was the easiest thing to. Most types of Iranian stew, known as khoresh or sometimes spelled khoresht, take hours to prepare and yet more hours to cook. 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. This Persian beef and celery stew—khoresht karafs—is one of my favorites—fragrant, fresh and slightly tart from the addition of lemon juice.
Steps to make Khoresh Karafs (Celery stew):
- On a heated pan, add two tablespoons oil, add celery and stir fry for 8 minutes. Add the mint and parsley and stir fry for additional 3 minutes. Set aside.
- In a large pot,sauté onion in 2 tbsp oil until translucent. Add lamb and stir until it browns a little. Add the turmeric, salt, pepper and stir for about 5 minutes.
- Combine the reserved herb mixture with the lamb and stir properly for about 4 minutes. Add lemon juice, chicken bouillon, and water, then stir.
- Cover the pot and allow to cook on a very low heat for 2 hours 40 minutes.
And while it may veer slightly from the traditional ingredients I've seen in many recipes, it brings me right back to my friend's kitchen all those years ago. Add the lemon juice and some seasoning, to taste, then tip into a serving dish and top with. 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 my very favorite Persian dishes because it doesn't require exotic ingredients and can be.
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