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 fast version with beans or meat above.
1/2lbstew beef, boneless lamb or chickencut into 1/2 inch cubes
Fresh Produce
2mediumonionsfinely chopped
3clovesgarlicfinely chopped
4-6stalkscelery [1]sliced
1/2bunchparsleyfinely chopped
Packaged Goods/Staples
oil
salt & pepper
Culinary Spice Kit
Turmeric, Omani limes, mint, black pepper
Suggested Side
Cooked or steamed rice(basmati)
Instructions
Step 1 - Fry Vegetables
In a medium POT, heat 2 tbsp oil.
Fry half of the onions and the garlic over low-medium heat until translucent.
Be cautious of splatters; add celery, fry for 5 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 - Option 1: Cook Beef or Lamb and Vegetables
In a second POT, heat 2 tbsp oil and fry the remaining onions over medium heat until translucent.
Add meat and fry until it turns brown on all sides.
Season meat with salt & pepper to taste.
Add Khoresh Karafs spices and the fried vegetables from step 1. Mix well.
Add 2 cups of hotwater and salt to taste. Mix well.
Cover and cook over medium-low heat for 1.5 hours or until the meat is tender. Stir occasionally.
Step 2 - Option 2: Cook Chicken and Vegetables
In a second POT, heat 2 tbsp oil and fry the remaining onions over medium heat until translucent.
Add chicken and fry until it turns brown on all sides.
Season chicken with salt & pepper to taste.
Add Khoresh Karafs spices and the fried vegetables from step 1. Mix well.
Add 2 cups of hot water and salt to taste. Mix well.
Cover and cook over medium-low heat for 45 minutes. Stir occasionally.
Serve
Serve Khoresh Karafs with rice.
Optionally, sprinkle with lemon juice to taste.
Enjoy!
Notes
[1] 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.