Dive into the heart of Persian cuisine with Khoresht Karafs, a delightful celery stew that will tantalize your taste buds and warm your soul! This aromatic dish, featuring tender meat and vibrant herbs, is not just a meal—it's an experience steeped in rich flavors and tradition. Imagine the savory scent wafting through your kitchen as you simmer this hearty stew, perfect for sharing with family and friends. Ready to impress your loved ones with a dish that’s both comforting and exotic? Let’s embark on this culinary journey together!
Prep Time: 20 mins
Cook Time: 90 mins
Total Time: 110 mins
Cuisine: Persian
Serves: 4 servings
Ingredients
- 1 bunch celery, chopped
- 1 large onion, diced
- 500g lamb or beef, cubed
- 2 tablespoons tomato paste
- 1 teaspoon turmeric
- Salt and pepper to taste
- 4 cups water
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh mint, chopped
Instructions
- Begin by preparing your ingredients. Chop the celery into bite-sized pieces, dice the onion, and cube the lamb or beef into approximately 1-inch pieces. Set aside.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Once hot, add the diced onion and sauté until it becomes translucent and slightly golden, about 5-7 minutes.
- Add the cubed lamb or beef to the pot with the onions. Brown the meat on all sides, stirring occasionally, for about 10 minutes.
- Once the meat is browned, stir in the turmeric, and season with salt and pepper to taste. Mix well to coat the meat with the spices.
- Add the tomato paste to the pot, stirring it into the meat and onions until well combined. Cook for an additional 2-3 minutes to enhance the flavor of the tomato paste.
- Pour in 4 cups of water, ensuring that the meat is fully submerged. Increase the heat to high and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 60 minutes. This will allow the meat to become tender and the flavors to meld.
- After 60 minutes, add the chopped celery to the pot. Stir to combine and cover again. Continue to simmer for an additional 30 minutes, or until the celery is tender.
- During the last few minutes of cooking, stir in the chopped parsley and mint. This will add a fresh flavor to the stew.
- Once the stew is ready, taste and adjust the seasoning with additional salt and pepper if needed. Serve hot over steamed rice or with flatbread.
Tips
- Choose the Right Meat: For a richer flavor, opt for lamb; however, beef works wonderfully too. Make sure to cut the meat into uniform pieces for even cooking.
- Sautéing Matters: Don’t rush the sautéing of the onions. Allow them to become slightly golden to develop a deeper flavor that enhances the stew.
- Fresh Herbs: Always use fresh parsley and mint for the best flavor. Add them at the end of cooking to preserve their vibrant taste and color.
- Adjust Consistency: If you prefer a thicker stew, let it simmer uncovered for the last 10-15 minutes to reduce the liquid.
- Serve with Style: Khoresht Karafs pairs beautifully with steamed basmati rice or warm flatbread. Consider adding a side of yogurt or a fresh salad for a complete meal.
- Make it Ahead: This stew tastes even better the next day! Prepare it in advance and let the flavors meld overnight for a truly delicious dish.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
