Celery Stew (Khoresh-e-Karafs) Recipe
| Prep Time | 10 Minutes |
| Cook Time | 2.30-3 Hours |
| Servings |
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Ingredients
- 400 g lamb meat cut into cubes
- 1 large onion peeled and chopped
- 1 head of celery cut into 1-inch pieces
- 3 bunches fresh flat-leaf parsley finely chopped and fried
- 1 tablespoons bunch fresh mint finely chopped or 2-3dried mint
- 2-3 tablespoons lemon juice or Dried limes known as Limo Amani adjusted tartness to your taste
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 2 tbsp olive oil
Ingredients
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Instructions
- Heat 1 tbsp olive oil in a large pot and saute onions for 2-3 minutes until it becomes golden.
- Add turmeric and black pepper. Stir very well .
- Now its time to add meat cubes. Simmer until brown on all sides.
- In another pan add 1 tbsp olive oil and fry celery until their color changes a little bit. Then add them to the meat.
- Then add 4 cups of water, bring to a boil, reduce the heat to medium-low, put lid ajar and let it cook for 1 hour.
- After meat was cooked and ready, add fried herbs and salt, cook for 30 minutes more.
- In last 5 minutes add freshly squeezed lemon juice. Or if you are using dried limes, add them in last 20 minutes.
Recipe Notes
Usually Iranian’s serve stew with rice or saffron rice. Best side for this dish is masto khiar ( yogurt and herbs with cucumber), shirazi salad or pickles.