Khoresh Karafs (Celery stew). Khoresh Karafs is a healthy and flavorful food made with stew meat, celery, mint, parsley, kidney beans and pomegranate paste. There is another way of cooking it which does not need kidney beans and pomegranate paste, but prunes are added instead. This recipe is for the first method, since I have. خورش کرفس Celery stew (Khoresh Karafs) is another healthy and delicious Iranian dish.

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Spices used in this Persian stew are turmeric, salt, pepper and dried limes which give the stew a subtle sourness. This is one of my very favorite Persian dishes because it doesn't require exotic ingredients and can be. Celery Stew or in Persian Khoresh Karafs is a healthy hearty easy recipe with few ingredients. We can prepare Khoresh Karafs (Celery stew) using 12 components as well as 4 actions. Right here is just how you prepare.

What needs to be prepared of Khoresh Karafs (Celery stew)

Guidelines. 500 g of stewing lamb (cut in chunks).
Detaile. 1 head of celery (cut into 2 inch pieces).
Instructions. 250 g of fresh mint (chopped).
Detaile. 1/2 bunch of parsley.
Detaile. Half of onion (diced).
Detaile. 1 tbsp of turmeric.
Instructions. 13 g of chicken bouillon.
Directions. 1/2 tsp of salt.
Directions. 2 tsp of cayenne pepper.
Instructions. 4 tbs of olive flaxseed oil.
Guidelines. 4 tbsp of lemon (juiced lemon).
Directions. 2 cups of water.

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.

This Is 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..

Then one day during a two year stint as a pesco-vegetarian I decided that it was the easiest thing to. Most types of Iranian stew, known as khoresh or sometimes spelled khoresht, take hours to prepare and yet more hours to cook. Karafs means celery, so here a whole head of crunchy, pale green stalks and two bunches of herbs simmer alongside lamb (or beef) for just under an hour. 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.