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Khorsh Karafs | Persian Celery Stew

A green stew with celery and herbs
Prep Time 15 mins
Cook Time 45 mins
1 hr 30 mins
Total Time 1 hr
Course Main Course
Cuisine Persian
Servings 4

Ingredients
  

  • 1 stalk Celery
  • 200 g Parsley
  • 50 g Mint
  • 500 g Boneless Lamb/Beef
  • 1 Onion large
  • 3 tbsp Vegetable oil
  • 1.5 tbsp Flour
  • 1.5 tbsp Tomato paste optional
  • Lemon Juice to taste
  • 1 tsp Turmeric
  • Salt
  • Pepper
  • 4 cups Boiled water

Instructions
 

  • Dice the onions into small pieces, add 1 tbsp of oil to a pan and sauté onions until they become translucent. Add turmeric to the pan and stir well.
  • Add the meats which are cut into cubes to the pan and sauté for a couple of minutes with the onions. Then add boiling water and close the lid and let it simmer for 45 min.
  • In another pan add sliced celeries to a pan with 2tbsp of oil and fry them until they celery pieces become soft.
  • Add washed, chopped herbs to celery in the pan and fry them together for a couple of minutes.
  • Mix sautéed celeries, herbs to cooked meat. Add more boiled water if needed.
  • In par, add the rest of vegetable oil and wait until it becomes hot then and the flour. Stir fast until it becomes like a paste. Continue stirring for a very short time until you can smell the flour smell. Then add a little boiling water slowly.
  • Add flour combination to stew.
  • Optionally add tomato paste
  • Taste for salt and pepper and let them simmer for 20min.
  • At last taste for lemon juice.
  • Serve the Khorsht Karafs with rice or Persian Chelow.
Keyword celery and herb stew, celery stew, vegetarian celery stew