PERSIAN CELERY STEW - KHORESHTE KARAFS
Persian celery stew also known as khoresht karafs is a delicious Iranian stew made with celery stalks and herbs. This easy Persian stew can be made vegetarian as well.
Provided by Shadi HasanzadeNemati
Categories Main Course
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat 2 tbsp olive oil in a pan over medium heat.
- Add celery, mint, parsley and saute until herbs start getting dark and release their aroma. Set aside.
- In a large pot, heat 2 tbsp olive oil.
- Saute onion until golden.
- Add in lamb meat stew with turmeric and black pepper. Saute until lamb is brown.
- Add in sauteed celery and herbs to the lamb and onion mixture.
- Cook for about a minute. Add in water and bring to simmer.
- Cover and cook for about 45 minutes to and hour until the lamb is fully cooked and tender.
- Pierce the dried Persian limes with a fork and add them to the stew. Cook for about 10-20 minutes until they soften. Press against the pot so they release their sour juice.
- Season with salt.
- Serve warm with Persian style white rice or saffron rice.
Nutrition Facts : Calories 206 kcal, Carbohydrate 5 g, Protein 16 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 49 mg, Sodium 461 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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
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
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.
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.
GHORMEH SABZI (PERSIAN HERB STEW)
Ghormeh sabzi is deliciously savory and loaded with the flavors of several different green herbs. It's traditionally served atop white rice (polow). You can also serve it with lavash bread.
Provided by marybakes
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h9m
Yield 6
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
- Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
- Stir spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
- Pierce dried limes with a fork and add to the stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 minutes. Discard dried limes before serving.
Nutrition Facts : Calories 343.6 calories, Carbohydrate 18.6 g, Cholesterol 51.5 mg, Fat 22.6 g, Fiber 7.5 g, Protein 18.4 g, SaturatedFat 5.8 g, Sodium 226 mg, Sugar 1.7 g
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PERSIAN CELERY STEW – KHORESHT KARAFS – خورش کرفس
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5/5 (1)Category Main Course, Rice, Soups And StewsCuisine All, IranianTotal Time 1 hr
- In oil, fry thinly chopped onion in a deep pan. While you wait, chop the celery sticks into 1-2cm pieces.
- Once the onions are soft but not brown (about 5 mins), add the celery. Remove any hard stems from the mint and parsley. Put a few leaves aside for a garnish later, chop the rest and add to the pan.
- Add the black beans, unripe grape juice (or alternative ingredient) and spices. Stir and fry the mixture for 5 mins.
- Add boiling water to the pan, enough to fill the pan 3cm above the food. Top with a lid and leave to simmer on low heat.
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