Persian Khoresh Karafs - Quick With Beans or Fried Meat
SpiceBreeze
Khoresh Karafs, a traditional Persian dish, is a delightful blend of flavors and textures that will surely captivate your taste buds. It is primarily made with fresh celery (karafs in Persian), parsley, and mint. What sets this dish apart is the unique combination of spices. Turmeric and dried limes give the dish its distinctive tangy flavor.The addition of beans or meat adds a hearty element to the dish. They are simmered with the spices until all the flavors meld together. The result is a rich, aromatic stew that's typically served over steamed basmati rice.Alternatively, refer to the recipe for the slow-cooked meat version below.
Fry onion and garlic over low-medium heat until translucent.
Be cautious of splatters; add celery, fry for 10 minutes, stirring frequently.
Add parsley, mix well, continue frying until most moisture is lost and it turns brown. Stir frequently, avoiding herb burning.
Step 2 - Cook Beans and Vegetables
Add beans [2], broth, Khoresh Karafs spices, and salt & pepper to taste. Mix well, cover, and cook for 20 minutes over medium-low heat.
Stir occasionally, and add a little bit of water if necessary.
Optional Step 3: Fry Meat [2]
Season meat with salt & pepper to taste. In a PAN, heat oil and fry meat quickly over high heat to your desired doneness. Add meat to the finished stew.
Serve
Serve Khoresh Karafs with rice. Enjoy!
Notes
[1] Substitute kidney beans with black-eyed peas or cranberry beans.[2] Optional: 1/2 lb sirloin beef, lamb filet or chicken, cut into 1/4 inch strips.
Option 1 - With Beans:
Add the meat to the beans-vegetable stew.
Option 2 - Without Beans:
Omit the beans from the stew. Add the meat to the vegetable stew.
[3] If you don't like celery, substitute it with leek. It will be a different experience, but still authentic. See also the recipe for the Persian herb stew Ghormeh Sabzi.