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Below are the ingridients that are needed to produce a remarkably good Khoresh Karafs (Celery stew):
- Take 500 g of stewing lamb (cut in chunks).
- Get 1 head of celery (cut into 2 inch pieces).
- Use 250 g of fresh mint (chopped).
- Get 1/2 bunch of parsley.
- Use Half of onion (diced).
- Take 1 tbsp of turmeric.
- Use 13 g of chicken bouillon.
- Use 1/2 tsp of salt.
- Take 2 tsp of cayenne pepper.
- You need 4 tbs of olive flaxseed oil.
- Provide 4 tbsp of lemon (juiced lemon).
- You need 2 cups of water.
Ready with the ingridients? Here are the instructions on cooking Khoresh Karafs (Celery stew):
- On a heated pan, add two tablespoons oil, add celery and stir fry for 8 minutes. Add the mint and parsley and stir fry for additional 3 minutes. Set aside..
- In a large pot,sauté onion in 2 tbsp oil until translucent. Add lamb and stir until it browns a little. Add the turmeric, salt, pepper and stir for about 5 minutes..
- Combine the reserved herb mixture with the lamb and stir properly for about 4 minutes. Add lemon juice, chicken bouillon, and water, then stir..
- Cover the pot and allow to cook on a very low heat for 2 hours 40 minutes..
Then one day during a two year stint as a pesco-vegetarian I decided that it was the easiest thing to. Most types of Iranian stew, known as khoresh or sometimes spelled khoresht, take hours to prepare and yet more hours to cook. Karafs means celery, so here a whole head of crunchy, pale green stalks and two bunches of herbs simmer alongside lamb (or beef) for just under an hour. This Persian beef and celery stew—khoresht karafs—is one of my favorites—fragrant, fresh and slightly tart from the addition of lemon juice. And while it may veer slightly from the traditional ingredients I've seen in many recipes, it brings me right back to my friend's kitchen all those years ago.
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