PERSIAN CELERY STEW
This is a delicious stew that I adapted from a Persian recipe. The crockpot gives the dish authentic flavor without the all day fuss. Serve over basmati rice.
Provided by Dustins Mom
Categories Stew
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- THE NIGHT BEFORE:.
- Pull stalks of celery apart and set the celery heart aside.
- Rinse, then slice the ribs of celery on the diagonal into 1 inch chunks and place in refrigerator storage dish.
- Starting from the bottom, finely slice the celery heart, including the pale yellow leaves and add to celery chunks. Add chopped onions, mint, tumeric and garlic to refrigerator dish and store until ready to place in crock pot.
- IN THE MORNING BEFORE LEAVING FOR WORK:.
- Spray crock pot with Pam.
- Place beef in pan.
- Add celery mixture.
- Then add the lemon juice.
- Pour in can of diced tomatoes on top.
- Stir just to blend.
- Pour tomato sauce over celery mixture and top with sliced tomatoes.
- Cook on low all day, up to 10 hours.
- Serve with basmati rice.
Nutrition Facts : Calories 572.4, Fat 54.2, SaturatedFat 22.4, Cholesterol 74.9, Sodium 466.3, Carbohydrate 13.5, Fiber 4.2, Sugar 8.4, Protein 9.1
KHORESH KARAFS (PERSIAN CELERY STEW WITH LAMB)
Most types of Iranian stew, known as khoresh or sometimes spelled khoresht, take hours to prepare and yet more hours to cook. Not this one. 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. The sweet flavor of caramelized onions provides the base note to a funky green broth tarted up with lime and lemon. Seasoned with turmeric and saffron, the stew takes on a golden hue. A shallot, sliced and fried until crisp, makes a fine garnish, but is optional. Not optional: a side of buttery steamed rice.
Provided by Daniela Galarza
Categories dinner, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 18
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.
GHEYMEH (PERSIAN BEEF STEW)
Yummy Iranian stew. Can be hot, depending on how much of the spices you wish to put in. Very little prep, especially if you skip the potatoes, but this Persian beef stew takes several hours to cook, like any stew should.
Provided by calepine
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h30m
Yield 3
Number Of Ingredients 13
Steps:
- Heat 1 1/2 tablespoons oil in a saucepan over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add stew meat, split peas, limes, tomato paste, salt, curry powder, turmeric, and pepper. Add just enough water to fully cover the surface of the mixture. Cover and simmer until split peas are tender and meat is cooked through and no longer pink in the center, 2 to 3 hours.
- Just before the stew is ready, heat 2 inches oil in a deep saucepan over medium heat to 300 degrees F (150 degrees C). Slice potatoes into 2-inch long, thin pieces and lower carefully into the hot oil in batches. Fry until soft, 4 to 5 minutes per batch. Transfer to a plate lined with paper towels to drain.
- Increase the heat so the oil is 400 degrees F (200 degrees C). Fry potatoes again, until golden and crisp, 4 to 5 minutes per batch. Remove from the oil and drain on fresh paper towels.
- Pour stew into bowls and place potatoes on the surface.
Nutrition Facts : Calories 721.6 calories, Carbohydrate 61.2 g, Cholesterol 62.5 mg, Fat 37.9 g, Fiber 21.4 g, Protein 37.2 g, SaturatedFat 9 g, Sodium 905.4 mg, Sugar 8.4 g
PERSIAN CELERY STEW WITH MUSHROOMS (KHORESH-E KARAFS)
This braise is traditionally made with lamb, but has been replaced here with cremini mushrooms to create a vegetarian version.
Provided by Najmieh Batmanglij
Categories Dinner Stew Celery Mushroom Vegetarian Vegan Spring Winter Wheat/Gluten-Free Peanut Free Soy Free Dairy Free Tree Nut Free
Yield 6 servings
Number Of Ingredients 15
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.
KHORESHT KARAFS - PERSIAN CELERY STEW
A heart and delicious Iranian stew made with celery and lamb. This is easily transformed into a vegetarian dish by omitting the lamb. If you are not fond of lamb, beef is another option, which my Iranian grandmother favors. From My Persian Kitchen.
Provided by Barbell Bunny
Categories Vegetable
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 251.5, Fat 19.1, SaturatedFat 4.7, Cholesterol 40, Sodium 106, Carbohydrate 9.1, Fiber 3.1, Sugar 3.5, Protein 12.3
More about "persian celery stew recipes"
PERSIAN CELERY STEW - KHORESHT KARAFS • UNICORNS IN THE …
From unicornsinthekitchen.com
4.6/5 (16)Total Time 1 hr 5 minsCategory Main CourseCalories 206 per serving
- Add celery, mint, parsley and saute until herbs start getting dark and release their aroma. Set aside.
PERSIAN CELERY STEW – KHORESHT KARAFS – خورش کرفس
From veganmiddleeast.com
5/5 (1)Category Main Course, Rice, Soups And StewsCuisine All, IranianTotal Time 1 hr
CELERY STEW, KHORESHT KARAFS (PERSIAN STEW) RECIPE
From aashpazi.com
PERSIAN CELERY STEW WITH MINT AND RHUBARB (KHORESH …
From familyspice.com
PERSIAN SPLIT CHICKPEA STEW - KHORESHTE GHEIMEH
From unicornsinthekitchen.com
CELERY STEW | PERSIANTASTY
From persiantasty.com
PERSIAN CELERY STEW - COOKINARY
From cookinary.com
KHORESHT KARAFS - PERSIAN CELERY STEW RECIPE | CULINARY BUTTERFLY
From culinarybutterfly.com
VEGAN CELERY STEW - PERSIAN KHORESH KARAFS | VEGAN PERSIAN RECIPES
From iranvegantravel.com
KHORESH KARAFS (PERSIAN CELERY STEW) - COOKING COUNTY
From cookingcounty.com
EPISODE 8: PERSIAN STEWS | KHORESH
From modernpersianfood.com
KHORESHT KARATS RECIPE (PERSIAN CELERY STEW) | OLIVEMAGAZINE
From olivemagazine.com
KHORESH KARAFS RECIPE | PERSIAN CELERY STEW - ARA CHEF
From arachef.com
KHORESH KARAFS (CELERY STEW) | RECIPE | PERSIAN FOOD, FOOD, PERSIAN …
From pinterest.com
KHORESH GHORMEH SABZI RECIPE | PERSIAN VEGETABLE STEW
From arachef.com
KHORESHT KARAFS RECIPE (PERSIAN CELERY STEW) - YUMMYNOTES
From yummynotes.net
PERSIAN LAMB & CELERY STEW (KHORESHT-E KARAFS) - DIET ASSASSINISTA
From dietassassinista.com
MISSCHEF LAMB CLERY STEW (PERSIAN KHORESHT KARAFS)
From texafoods.com
INSTANT POT PERSIAN BEEF AND CELERY STEW (KHORESHE KARAFS)
From bigflavorstinykitchen.com
KHOROSHT KARAFS- PERSIAN CELERY STEW – ANCIENT PERSIAN FOOD RECIPES
From ancientpersianfoodrecipes.com
VEGAN KHORESH KARAFS – CELERY STEW WITH MINT AND PARSLEY
From beatseats.com
THIS PERSIAN STEW MAY BE THE BEST THING YOU'VE NEVER EATEN
From greatist.com
11 BEST IRANIAN STEWS YOU'D FALL FOR RECIPE - PERSIANGOOD
From persiangood.com
KHORESHT-E KARAFS (PERSIAN CELERY STEW) - COOKING WITH YOUSEF
From youtube.com
PERSIAN CELERY STEW RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
KHORESH KARAFS | CELERY STEW RECIPE - PERSIANGOOD
From persiangood.com
GF VEGAN PERSIAN KHORESH KARAFS (CELERY STEW) - PEACEFUL DUMPLING
From peacefuldumpling.com
5 PERSIAN RECIPES FOR WEEKNIGHT COOKING FROM NAJMIEH BATMANGLIJ
From epicurious.com
RECIPE: STEWED CELERY WITH HERBS AND PERSIAN LIME - EATER
From eater.com
KHORESH KARAFS – CELERY AND BEEF STEW WITH FRESH HERBS
From thecaspianchef.com
IRANIAN FOOD RECIPES: CELERY STEW WITH RICE - IRAN FRONT PAGE
From ifpnews.com
KHORESH KARAFS WITH CHICKEN - PERSIAN STEW RECIPE | EPERSIANFOOD
From epersianfood.com
PERSIAN CELERY STEW WITH LAMB#FOOD #ASMR #COOKING #SHORTS …
From youtube.com
PERSIAN CELERY STEW, KHORESH KARAFS - IN MY BOWL
From inmybowl.com
CELERY STEW RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
You'll also love