Khoreshte Karafs - Celery Stew
A Persian stew of lamb, celery and mint, seasoned with turmeric and simmered on the stove. Serve with plain rice.
1 hr 10 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 60 min · 70 min total
- medium
- 1
Fry the thinly sliced onions in oil until slightly golden. Cut the meat and fry in onions with 1/2 teaspoon turmeric and 1/2 teaspoon black pepper until color changes.
- 2
Add 2-3 glasses of hot water and bring to boil. Cook over medium heat for about 45 or more minutes, adding more hot water during cooking if needed.
- 3
Wash celery and cut into 3 cm pieces. Finely chop mint and parsley and fry slightly in oil.
- 4
Add celery, mint, parsley, salt to the meat and continue cooking for about 20 minutes (celery should not become too soft).
- 5
Add lime juice and sugar to taste and cook for another 3-4 minutes. Taste the juice and adjust to your taste. Serve with plain rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
