Khoresht Karafs Persian Celery Stew Recipes

Steps:

• In a dutch oven (or large pot) saute the onion, green onions, and garlic in 4 tablespoons of olive oil until translucent.
• Add the lamb and brown a little, then add turmeric. Give the ingredients a few stirs so the spices release their flavors. Season with salt and pepper.
• Prick the Persian lemons with a fork and add them to the pot.
• Add three cups of water to your pot. Cover and cook over medium heat for one hour.
• In a separate pan, add one tablespoon olive oil. Add celery and give it a quick saute.
• After the hour of cooking in the dutch oven or pot, add the celery to it.
• Add chopped herbs, advieh, 2 cups water, and adjust seasonings. Cover and cook on medium for 1 1/2 hours.
• When done, the khoresht should lose its bright green color and your kitchen should be filled with a lovely smell.
• Serve with basmati rice.

Steps:

• In a lightly oiled pot, saute the onions until translucent.
• Add in the beef, turmeric and some salt, and saute until the beef is 3/4 of the way cooked.
• Turn the heat down to a simmer.
• Add in the water, parsley, and dried mint and simmer for 45 minutes with the lid on. Stir occasionally.
• Add in the celery and simmer for another 45 minutes with the lid on. Stir occasionally.
• Turn the heat off.
• Add salt and pepper to taste. Add in the lime juice.
• Stir well and serve.

Steps:

• Heat the oil in a medium-sized, heavy-bottomed pot over high heat. Add the mushrooms and sauté for 5 minutes. Add the celery, onion, garlic, and jalapeño and sauté for 10 minutes. Add the salt and pepper, and give it a stir.
• Add the water and bring to a boil. Reduce heat to medium, cover, and simmer for 40 minutes.
• Add the saffron, lime juice, parsley, mint, and fenugreek, and give it a stir. Reduce heat to medium-low, cover, and simmer for another 5 minutes or until the celery is tender.
• Adjust seasoning to taste and keep warm until ready to serve.

Steps:

• Trim or break off thicker parts of the parsley stems and pull mint sprigs and larger leaves from their stems. Discard stems or reserve for another use. Pluck a small handful of leaves and tender sprigs from parsley and mint and set aside for garnish. Chop remaining herbs.
• In a large Dutch oven or pot, heat 1/4 cup oil over medium-high. Season lamb with turmeric, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add lamb, onion and garlic, and cook, stirring occasionally, until onions start to caramelize and lamb is evenly browned, about 10 minutes. Add 2 cups water, cover and simmer over medium-low heat for 20 minutes.
• While the lamb simmers, cook the celery: In a skillet, heat the remaining 1/4 cup oil with the butter over medium-high. Once butter foams, add celery, season with salt and pepper and cook, stirring frequently, for 3 minutes. Add chopped parsley and mint, and cook, stirring occasionally, until celery just starts to caramelize, about 8 minutes.
• Add celery and herbs to the Dutch oven, along with lemon juice, lime juice and saffron. Cover, leaving lid slightly ajar, and simmer on low heat until lamb is tender, about 30 minutes.
• While stew cooks, make the fried shallots, if desired: Line a small plate with a paper towel. In a small bowl, sprinkle flour over sliced shallots and toss with a fork. Heat canola oil in a small saucepan or skillet over medium-high until it shimmers slightly, about 1 minute. Fry shallots in oil, flipping once or twice so they cook evenly, until golden brown and crisp, 1 to 2 minutes. Remove from oil with a fork, season with a pinch of salt and let drain on paper towel-lined plate until stew is ready.
• Taste stew. Broth should be tart, but balanced. Celery and lamb should be tender but hold their shape. Season to taste with additional salt and pepper. Garnish with reserved herbs and fried shallots. Serve with chelo (Persian-style steamed rice) or buttered, steamed white rice. Stew can be made up to 2 days in advance.

Steps:

• 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.
• 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.
• 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).
• 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.

Steps:

• In a large pot, brown onions with meat in 3 tablespoons oil. Add salt, pepper, turmeric. Pour in 2 cups water. Cover and simmer over low heat for 30 minutes.
• In a non-stick frying pan, fry the chopped celery in 3 tablespoons oil for 10 minutes, sliming occasionally. Add chopped herbs and fry for 10 minutes longer.
• Add the mixture of celery and herbs, and lime juice to the meat. Cover and simmer over low heat for 1 1/2 hours longer, or until the meat and celery are tender.
• Taste the stew and adjust seasoning accordingly. Serve hot with steamed white rice.

Steps:

• Heat a dutch oven or large pot over medium heat and add olive oil.
• Add onions and garlic and cook until translucent.
• Add meat and let it brown for a few minutes.
• Once the meat is browned, add turmeric.
• Give the pot a few stirs, allowing the spices to release their flavors.
• Prick the Persian lemons with a fork and add to the pot with 5 cups of water. Season to taste.
• Cover and cook one hour.
• Add tomatoes, split peas, tomato paste, and advieh. Cook for 1 1/2 to two hours.
• While the strew cooks, give it a stir every so often so the bottom does not stick. Adjust seasonings.
• About 15 minutes before planning to serve your khoresht, cook the french fries. Depending on what kind you prefer, you can bake or fry them.
• I bake them, so spray a cookie sheet with nonstick spray and add french fries. Bake at 400 degrees for 7 minutes on each side. Remove from the oven and sprinkle with salt.
• Once the khoresht is done, place it in a serving bowl and top with french fries.
• Serve over basmati rice.