Khoresht karafs is one of those persian foods that have a lot of fans but cooking this stew is a little bit difficult and challenging and few people can make a tasty celery stew. Meanwhile, this meal is prepared with different recipes. Mostly, khoresht karafs is cooked with mint and parsley, which is also used here. But some also make khoresh karafs without the use of vegetable and some people also add beans to it.
Ingredients
- 2 onions
- 300gr meat (beef or lamb)
- 600gr celery
- 20gr fresh mint
- 80gr fresh parsley
- salt and pepper
- 3 tablespoon ab-ghooreh
Instructions
Step 1
To clean celery, cut off the base and leaves. Rinse the celery stalks thoroughly under cold, running water and dry the them with a clean kitchen cloth.
Step 2
Then cut the celery stalks as much as you like and size it up. Chop the celery leaves, parsley and mint, then sauté with oil.
Step 3
Cut the onions thoroughly. Then sauté with oil to make it soft and golden. Chop the meat to small cubes. Add meat, turmeric and pepper to the onion. After changing the color of the meat, add the tomato paste and crushed celery, then pour a few glasses of water and let it cook and soften with low heat.
Step 4
When the meat is soften, you can add fried vegetables. With gentle heat, let it simmer and cook well in order to bring out the flavors for 60 minutes.
Step 5
Add unripe or ‘sour’ grape juice(ab-ghooreh in persian) to stew toward the end of cooking.
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