Persian artichoke and celery stew
Persian artichoke and celery stew

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, persian artichoke and celery stew. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Add one cup of water to the stew along with lemon juice. A heart and delicious Iranian stew made with celery and lamb. This is easily transformed into a vegetarian dish by omitting the lamb.

Persian artichoke and celery stew is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Persian artichoke and celery stew is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook persian artichoke and celery stew using 14 ingredients and 19 steps. Here is how you cook it.

The ingredients needed to make Persian artichoke and celery stew:
  1. Prepare 200 g diced meat
  2. Prepare 150 g artichokes
  3. Take 1 large onion
  4. Prepare 120 g rice
  5. Make ready 2 Tbsp. lemon juice
  6. Get 40 g fresh parsley
  7. Get 20 g fresh mint
  8. Take 20 g fresh coriander
  9. Take 1 celery stalk
  10. Prepare 1 Tsp thyme leaves
  11. Take 2 beef stock cubes
  12. Take 1 Tsp turmeric
  13. Prepare to taste Salt – chili powder
  14. Prepare Oil

I was not excited at the thought of CELERY stew, but my husband was very excited. To make Artichoke Soup: Remove stems, and snap off all outer leaves from artichokes. Pull out cone of tender inner leaves, and scrape away central choke. Trim, peel and halve celery root, and cut halves into thick slices.

Steps to make Persian artichoke and celery stew:
  1. Saute chopped onion in a pot for 5 minutes
  3. Add diced meat, turmeric and chilli powder.Saute the meat for 5 minutes more.
  4. Add water and let the meat cook until is tender.
  5. Meanwhile, chop vegetables and sauté celery and other herbs for 5-6 minutes.
  6. Once meat is cooked, add artichokes, sautéed vegetables, lemon juice and salt to the pot.Dissolve beef stocks in 1/3 cup hot water and pour over the stew.
  10. Very gently stir the ingredients. Allow to simmer for 30 minutes or until reduce liquid. Half way through check the stew for seasoning.
  18. Ingredients
  19. Ingredients

Melt butter in a large saucepan over medium-high heat. Celery stew is an Iranian dish with many variations. This is how my grandmother made hers; with chopped fresh mint and flat leaf parsley. I have made this stew before but never with chicken and it's wonderful. The herbs, celery and chicken all pair perfectly together, and the lemon adds a lovely.

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