Khoresht karafs is one of those persian foods that have a lot of fans but cooking this stew is a little bit difficult and challenging and few people can make a tasty celery stew. Meanwhile, this meal is prepared with different recipes. Mostly, khoresht karafs is cooked with mint and parsley, which is also used here. But some also make khoresh karafs without the use of vegetable and some people also add beans to it.
Ingredients
1 pound meat (beef or lamb), washed and cut into cubes
1 large onion, peeled and chopped
1 head of celery, washed, cut into 1-inch pieces
2 bunches fresh flat-leaf parsley, finely chopped
1 bunch fresh mint, finely chopped or 2-3 tablespoons dried mint
2 large cloves of garlic, minced
2-3 tablespoons lime/lemon juice (can be adjusted to your liking)
1/2 teaspoon turmeric
Salt and pepper to taste
Vegetable oil
Water
Instruction
- In a large pot, saute chopped onions in 3 tablespoons of vegetable oil over medium-high heat until they become light golden brown. Add the garlic and saute for an additional 2-3 minutes.
- Add the turmeric and the meat, stir and brown the meat on all sides. Add salt and pepper to taste.
- Then add 2-3 cups of water, bring to a boil, reduce the heat to medium-low, cover and cook.
- In a large frying pan, heat 2-3 tablespoons of oil over medium-high heat, saute celery until soft, add parsley and mint, stir well and saute for another 3-4 minutes.
- Add the sauteed vegetables to the pot, adjust the seasoning, add more water if needed, cover and continue cooking for another hour and a half or when the meat is fully cooked.
- Add the lime juice toward the end of cooking.
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