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Practical Method to Homemade Perfect Khoresh Karafs (Celery stew)

Wishing to eat Khoresh Karafs (Celery stew) a luxurious restaurant's, but for some causes are not able to go to restaurants. This recipe is going to guide you with clear instructions on cooking a Khoresh Karafs (Celery stew) like a famous chef made.

Khoresh Karafs (Celery stew)

We hope you got benefit from reading it, now let's go back to khoresh karafs (celery stew) recipe. You can cook khoresh karafs (celery stew) using 12 ingredients and 4 steps. Here is how you do that.

To cook an unforgettable Khoresh Karafs (Celery stew), below are the ingridients required:

  1. Use 500 g of stewing lamb (cut in chunks).
  2. Prepare 1 head of celery (cut into 2 inch pieces).
  3. Prepare 250 g of fresh mint (chopped).
  4. You need 1/2 bunch of parsley.
  5. Use Half of onion (diced).
  6. Take 1 tbsp of turmeric.
  7. Prepare 13 g of chicken bouillon.
  8. Take 1/2 tsp of salt.
  9. You need 2 tsp of cayenne pepper.
  10. Take 4 tbs of olive flaxseed oil.
  11. You need 4 tbsp of lemon (juiced lemon).
  12. Use 2 cups of water.

After preparing the ingridients, next you are ready to make your appetizing Khoresh Karafs (Celery stew) by following the guidances below:

  1. 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..
  2. 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..
  3. Combine the reserved herb mixture with the lamb and stir properly for about 4 minutes. Add lemon juice, chicken bouillon, and water, then stir..
  4. Cover the pot and allow to cook on a very low heat for 2 hours 40 minutes..

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. Add the lemon juice and some seasoning, to taste, then tip into a serving dish and top with.

Recipe : Khoresh Karafs (Celery stew)

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step by step to make Khoresh Karafs (Celery stew)

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