Khoresh Karafs (Celery stew)
Khoresh Karafs (Celery stew)

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, khoresh karafs (celery stew). One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Khoresh Karafs (Celery stew) is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Khoresh Karafs (Celery stew) is something that I’ve loved my whole life.

The word Khoresh or Khoresht is a generic term for stew dishes in Persian cuisine. There are multiple different stew dishes in Iran and the most popular ones are Gheymeh, Ghormeh Sabzi and Fesenjan. Khoreshs are usually served with Persian rice which I have posted its cooking method before in a detailed recipe.

To get started with this recipe, we must prepare a few components. You can have khoresh karafs (celery stew) using 12 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Khoresh Karafs (Celery stew):
  1. Prepare 500 g stewing lamb (cut in chunks)
  2. Prepare 1 head celery (cut into 2 inch pieces)
  3. Take 250 g fresh mint (chopped)
  4. Prepare 1/2 bunch parsley
  5. Take Half onion (diced)
  6. Make ready 1 tbsp turmeric
  7. Get 13 g chicken bouillon
  8. Make ready 1/2 tsp salt
  9. Get 2 tsp cayenne pepper
  10. Prepare 4 tbs olive flaxseed oil
  11. Take 4 tbsp lemon (juiced lemon)
  12. Make ready 2 cups water

Look at the celery, it still has its leaves and this is truly a blessing to anyone who wants to make Khoresht Karafs because the leaves add a whole other layer of delicious flavor. Heat the oil in a medium-sized, heavy-bottomed pot over high heat. CELERY STEW (KHORESHT KARAFS) CALORIES & NUTRITION VALUES. Celery stew is a healthy stew that contains high value of vitamin A and vitamin C.

Instructions to make Khoresh Karafs (Celery stew):
  1. On a heated pan, add two tablespoons oil, add celery and stir fry for 8 minutes. Add the mint and parsley and stir fry for additional 3 minutes. Set aside.
  2. In a large pot,sauté onion in 2 tbsp oil until translucent. Add lamb and stir until it browns a little. Add the turmeric, salt, pepper and stir for about 5 minutes.
  3. Combine the reserved herb mixture with the lamb and stir properly for about 4 minutes. Add lemon juice, chicken bouillon, and water, then stir.
  4. Cover the pot and allow to cook on a very low heat for 2 hours 40 minutes.

Add celery and give it a quick saute. After the hour of cooking in the dutch oven or pot, add the celery to it. When done, the khoresht should lose its bright green color and your kitchen should be filled with a lovely smell. Khoresht Karafs is a Persian Celery Stew that I learned to make from Sohiela. It's a wonderful dish suffused with aromatic flavor including, lamb or beef, onions, mint, parsley, a touch of tomato paste and a few distinct spices.

So that is going to wrap it up for this special food khoresh karafs (celery stew) recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!