Iranian Lamb or Beef (Khoresht-e Karaf)
A Persian dish of lamb, celery and mint, seasoned with turmeric and simmered on the stove.
1 hr 15 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 70 min · 75 min total
- medium
- 1
Peel and thinly slice onions. Fry in oil until slightly golden. Wash and cut meat into small pieces and fry in onions with 1/2 teaspoon turmeric and 1/2 teaspoon black pepper until color changes. Add 2-3 glasses of hot water and bring to boil. Cook over medium heat for about 45 minutes, adding more hot water during cooking if needed.
- 2
Wash celery and cut into 3 cm pieces. Finely chop mint and parsley and fry slightly in oil. Add celery, mint, parsley, salt to the meat and continue cooking for about 20 minutes (celery should not become too soft).
- 3
Khoresht Karafs can be made without mint and parsley or you can use 2 teaspoon of dry mint.
- 4
Add lime juice and sugar to taste and cook for another 3-4 minutes. Taste the juice and make adjustments as desired. Serve Khoresht Karafs with plain rice (Polow or Chelow).
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
