Hello everybody, it’s Brad, welcome to my recipe page. 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 bit tasty. This will be really delicious.
خورش کرفس Celery stew (Khoresh Karafs) is another healthy and delicious Iranian dish. 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. How to cook Celery stew (Khoresht Karafs) at home in easy steps.
Khoresh Karafs (Celery stew) is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Khoresh Karafs (Celery stew) is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook khoresh karafs (celery stew) using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Khoresh Karafs (Celery stew):
- Get 500 g stewing lamb (cut in chunks)
- Get 1 head celery (cut into 2 inch pieces)
- Make ready 250 g fresh mint (chopped)
- Prepare 1/2 bunch parsley
- Take Half onion (diced)
- Prepare 1 tbsp turmeric
- Prepare 13 g chicken bouillon
- Get 1/2 tsp salt
- Make ready 2 tsp cayenne pepper
- Take 4 tbs olive flaxseed oil
- Take 4 tbsp lemon (juiced lemon)
- Prepare 2 cups water
As mentioned in the instructions, saute chopped celery, parsley and mint in a pan and set aside. Using the saute function, saute onion and then sear the lamb until brown. This Persian beef and celery stew—khoresht karafs—is one of my favorites—fragrant, fresh and slightly tart from the addition of lemon juice. 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.
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.
Gluten Free Khoresht (Stew) Main Dish. Khoresht Karafs ~ Persian Celery Stew. I would totally lie to you if I told you that I have always loved Khoresht Karafs. As a child I didn't, it didn't do much for me. Then one day during a two year stint as a pesco-vegetarian I decided that it was the easiest thing to.
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