Celery Stew-with herbs ( Khoresh Karafs )

Celery Stew-with herbs ( Khoresh Karafs )

Celery stew which also know Khoresh karafs is a Persian stew made with celery stalk and your choice of meat, lamb, beef or chicken. This stew can be made with herbs or without. It is also can be made vegetarian too.

I usually make it with beef shank or ribs, celery, or celery and herbs including fresh parsley and mint. I personally like with herb, specially with celery herb. This time I went to a farm and picked some celery with a lot of leaves which is not available in grocery stores.

 

Preparation time: 40 minutes

Cook time: 1 1/2 hours with pressure cook and 2 1/2 hours in a pot

Total time: 2 hour and 10 minutes

Servings: 4 people

Course: Entree, stew

 

Ingredients

1 pack celery stalk

1 bunch Parsley

1 bunch Mint

all celery leaves

1 lb beef Shank

1 big onion

3-4 tbsp lime or lemon or sour orange juice

1 tbsp tomato paste

Turmeric, cinnamon, Salt and pepper to taste

 

How to make

  • Cut celery stalks in 2 inches pieces and then slice each pieces like stickers.

  • In a large frying pan heat up some oil and add celery salt and a pinch of turmeric and sauté until shrink and a little bit caramelized.

  • chop all the herbs and celery leaves and sauté in oil until dark green color and add it to celery.
  • Add tomato paste to that an sauté for 3 more minutes.

  • In a pot sauté chopped onion in oil and turmeric until caramelized and add beef skewers and a little bit more turmeric. Stir until changing color.
  • Add 2 cups of water and put the lid on and let it cook until beef gets half cooked.

  • At the end add a pinch of cinnamon and cook for 10 more minutes.

Note

  1. You can serve it with rice.
  2. The best side for this food is Shirazi salad or plain yogurt.
  3. The stew should have some juice at the time of serving.

 

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