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Khoresht Karafs Recipe, Delicious persian celery stew

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Khoresht Karafs is a Persian stew made with celery and parsley. This stew is gorgeous, fragrant, and super delicious. And like most Persian stew, it takes a bit of time to assemble but the key is to let it simmer and slow cook to perfection.

Most people prefer Qormeh Sabzi to Karafs stew but if you cook it based on this recipe in Cookery Magazine, I promise they will change their mind.

Celery stew is one of the authentic Iranian stews, which is prepared from chopped lamb or veal thigh meat or chicken and turkey thigh meat, and celery.

Celery stew can be flavored with mint, parsley, and various spices, such as turmeric, ginger, black pepper, cinnamon, saffron, onion, garlic, leek, cumin, salt etc. to flavor celery stew and vary the taste.

The important thing in choosing spices is to combine them with the type of celery you have and pay attention to the balance in the taste of celery stew.

Some add beans according to taste. You can also use lime to increase the taste and aroma of the stew.

Celery stew takes a lot of time to settle down compared to other stews.

Fresh chopped parsley500 g
Celer, cut into 1-inch chunks500 g
dried Mint3 tablespoons
large Onion, finely chopped1 large
black pepper1 teaspoon
turmeric powder2 teaspoons
Lamb meat, cut into cubes750 g
water4 cups
salt2 teaspoons
lemon juice1/4 cup
vegetable oilas needed

The first step in how to prepare celery stew is to clean the celery, for which there are different ways. Here are some ways to clean celery to make celery stew:

We separate the celery leaves from their stems and wash them. Let the water cover the leaves completely.

We take the top and bottom of the stems.

Celery Sticks

Place the knife at the end of the celery and remove its excess fibers.

Be careful not to separate the celery body (flesh) with its fibers.

Now, we divide the stems into equal pieces of two to three centimeters.

The celery is ready. Eat celery leaves in small quantities and use them in stews.

Using a lot of leaves makes the stew bitter.

Persian Celery Stew Khoresht Karafs

First, prepare your herbs and celery. So, add a bit of vegetable oil into your pot and sautĆ© your celery which youā€™ve cut each about an inch in length until it has a golden brown color.

In the meantime start preparing your parsley. add 500 grams of your finely chopped parsley to another pot and dry frying it for about 7 to 10 minutes. During this process, a lot of the extra moisture from the herb will evaporate.

Then, add about half a cup of vegetable oil to it. And fry your parsley for about 5 minutes until it has dark green and beautiful color.

Now, add your fried celery to your parsley pot and turn off the heat. Next, Add dried mint. (Make sure you add mint after youā€™ve turned off the heat because if you over-fry, it will make your stew bitter). When your vegetables have been prepared, letā€™s prepare the meat.

celery stew

To avoid wasting oil, In the pot youā€™ve fried the celery, add a chopped onion and sautĆ© it until the pieces have softened. Then add turmeric powder and black pepper.

And give it a little mix. To it add your boneless lamb cubes. Once the meat is brown, Pour about 1 liter of water and season it with salt. Give everything a nice mix and leave it to simmer for about 30 to 40 minutes.

Final step for cooking Khoresht Karafs

In this step, add your pre-prepped fried vegetables to the meat and stir them together. Again cover the pot, lower the heat and leave to simmer for about 90 minutes to 2 hours.

Actually, the longer you allow your stews to cook not only would the flavors develop but the consistency will be perfect and the end result will be very delicious Khoresht KarafsšŸ˜‰

Persian celery stew

Your Khoresht Karafs is ready to be served! Give it a nice and gentle stir and before turning off the heat, pour a little bit of lemon juice then serve it along with Persian steamed rice.

serving Khoresht Karafs

You must serve Khoresht Katafas along Persian rice and Doogh as drink.

What can be done to make celery stew tastier?

To cook the stew, let it cook slowly for about 45 minutes.

If you don’t like the celery to be seen in the stew, you can chop it smaller.

Roasting celery with butter makes the taste of the stew much more delicious.

Add the amount of water as we told you in the recipe and ingredients to the stew and avoid adding too much water.

Before adding the chopped celery to the stew, soak it in salted water or lemon juice and drain it to get rid of its bitterness.

You can also put a little bit of ghooreh (an unripe grape fruit that has a sour taste) in the stew, which of course, is completely tasteful.

celery stew with tahdig

When eating celery, if you see white stringy streaks, pull them out so that they are not annoying when chewing in your mouth after cooking.

It is better not to fry parsley together with other vegetables and add it to the stew in the final stages of cooking so that it does not lose its unique flavor and aroma.

Choosing fresh and high-quality celery is one of the most important and effective factors in preparing delicious celery stew. Use thin, young celery stalks. Dark green and hard stems are not suitable for preparing this delicious Iranian dish.

Since veal takes longer to cook than mutton, as we explained in the recipe, let the veal cook for about an hour and then add the celery and vegetables. But if you use mutton, you can add roasted celery immediately after roasting the meat and onion when adding water.

Celery has many health benefits, including:

  • Blood pressure control: Celery contains potassium, which lowers blood pressure.
  • Reducing inflammation: Celery has anti-inflammatory properties that can help reduce skin inflammation and arthritis, etc.
  • Cholesterol reduction: Celery can help reduce blood cholesterol levels due to its high fiber content.
  • Increase body immunity: Celery contains vitamin C and various types of antioxidants that can help increase body immunity.
  • Improve digestion: The fiber in celery can help improve digestion and regulate blood sugar levels.
  • Relaxing: Some people believe that celery has relaxing properties and can help improve sleep and reduce stress.
  • Maintaining weight gain: Due to its fiber and low calories, celery can help maintain a healthy weight.
  • One or two Dried limes can be added to the meat in the middle of cooking. In this case, you can skip the lemon juice or water or put a smaller amount of them in your celery stew so that the stew doesn’t taste too sour.
Persian Celery Stew Khoresht Karafs
  • You can also finely chop celery leaves and use them in stews.
  • Celery stew can be cooked with quail or chicken instead of red meat.
  • To prepare vegetarian celery stew, you can use soybeans and mushrooms instead of meat.
  • The more celery stew is cooked at a lower temperature and for a longer period of time, the more settled and delicious it will be.
  • If, after adding vegetables to the stew, you notice that your stew lacks a little water, do not immediately add boiling water. The celery will gradually release a little water and make the stew thinner.

The contents of this stew have a total of approximately 1190 kcal of energy, and dividing it among four people will bring the amount of calories received to about 300 kcal for each person. 

Of course, since this dish is served with rice, the amount of energy received for every 5 tablespoons (cooked rice) will add another 80 kcal. 

This dish is a good choice for Suhur because it is juicy and has an appetizing smell.

Celery is a plant from the Apiaceae family, which is known by the scientific name Apium graveolens and is widely used in cooking. 

The history of the use of celery can be very long, so even in ancient Greece, this special plant was used.

It is interesting to know that there is also a French proverb about celery that says: If people were aware of the properties of celery, they would devote all their land and fields to planting it.

The growing season of this extraordinary plant is mostly in winter and early spring, and it usually has long, stringy stems that sometimes reach up to one meter in height.

Celery stew Khoresht Karafs

Only 454 million kilograms of celery plants are produced annually in America, which shows the high importance of this product in the world.

Many studies have been done on the celery plant and its properties, and the results obtained are amazing.

This plant is so low in calories that it is called a negative-calorie food. Therefore, it can be the best option for people who need minerals but are afraid of gaining weight.

In addition, those who are active in traditional medicine and examine the human body from the point of view of acidity and alkalinity or warmth and coldness are of the opinion that no plant like celery has been reported.

Khoresht Karafs is an authentic Iranian dish that is usually served with white rice and is very fragrant and delicious. 

Khoresht Karafs is famous in different regions of Iran, and one of the most popular dishes in Iranian kitchens and restaurants is royal and majestic celery stew.

The history of celery stew goes back to ancient times; according to historical sources, some people used celery as a widely consumed and popular food in the Sasanian period and before.

 Although there is no specific information about the age of using this plant in the diet, as far as the history of cooking goes, even the ancient Greeks used celery in their cooking.

Interestingly, the French even have a proverb about celery.

In this proverb, it is stated that If people were aware of the properties of celery, they would devote all their farmlands and gardens to planting celery.

khoresh karafs karafs stew

It is not possible to say for sure which Iranian city the celery stew is for Because it is served in many regions of Iran, especially the cities of Isfahan and Mashhad. 

In general, it can be said that Khoresh Karafs is cooked all over Iran, but in some regions of Iran, such as Shiraz, celery stew is known as a high-quality and delicious food. 

Royal Khoresh Karafs, with a combination of celery, mutton, and other spices, has a special and delicious taste, which is why it is welcomed in most Iranian homes.

You may mistakenly call Khoresh Karafs as Khoresht Karafs. This is one of the common mistakes that our people still use. As the old saying goes, people’s intentions are important.

Thank you for being with us with this delicious and popular food. I hope you enjoyed learning how to make celery stew. It is interesting to know that lamb meat or chicken meat is very suitable for making celery stew, and it is better not to use very fatty meats.

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Khoresht Karafs Recipe, Delicious persian celery stew

Recipe by Fatemeh BanialiCourse: Main CourseCuisine: Persian FoodDifficulty: Difficult
Servings

4

servings
Prep time

30

minutes
Cooking time

2

hours 
Calories

300

kcal

Khoresh Karafs, a delightful Persian stew centered around celery, is not just a meal but a cultural experience. Let’s embark on a culinary journey with a simplified recipe for this flavorful dish.

Ingredients

  • Fresh chopped parsley, 500 g

  • Celery, cut into 1-inch chunks, 500 g

  • dried Mint, 3 tablespoons

  • large Onion, finely chopped, 1 large

  • black pepper, 1 teaspoon

  • turmeric powder, 2 teaspoons

  • Lamb meat, cut into cubes, 750 g

  • water, 4 cups

  • salt, 2 teaspoons

  • lemon juice, 1/4 cup

  • vegetable oil, as much as needed

Directions

  • The first step
    First, prepare your herbs and celery. So, add a bit of vegetable oil into your pot and sautĆ© your celery which youā€™ve cut each about an inch in length until it has a golden brown color.
  • The second step
    In the meantime start preparing your parsley. add 500 grams of your finely chopped parsley to another pot and dry frying it for about 7 to 10 minutes. During this process, a lot of the extra moisture from the herb will evaporate.
  • The third step
    Then, add about half a cup of vegetable oil to it. And fry your parsley for about 5 minutes until it has dark green and beautiful color.
  • The fourth step
    Now, add your fried celery to your parsley pot and turn off the heat. Next, Add dried mint. (Make sure you add mint after youā€™ve turned off the heat because if you over-fry, it will make your stew bitter). When your vegetables have been prepared, letā€™s prepare the meat.
  • The fifth step
    To avoid wasting oil, In the pot youā€™ve fried the celery, add a chopped onion and sautĆ© it until the pieces have softened. Then add turmeric powder and black pepper.
  • The sixth step
    And give it a little mix. To it add your boneless lamb cubes. Once the meat is brown, Pour about 1 liter of water and season it with salt. Give everything a nice mix and leave it to simmer for about 30 to 40 minutes.
  • The seventh step, Final step for cooking Khoresht Karafs
    In this step, add your pre-prepped fried vegetables to the meat and stir them together. Again cover the pot, lower the heat and leave to simmer for about 90 minutes to 2 hours.
    Actually, the longer you allow your stews to cook not only would the flavors develop but the consistency will be perfect and the end result will be very delicious Khoresht KarafsšŸ˜‰
    Your Khoresht Karafs is ready to be served! Give it a nice and gentle stir and before turning off the heat, pour a little bit of lemon juice then serve it along with Persian steamed rice.
    You must serve Khoresht Katafas along Persian rice and Doogh as drink.

Can I make Khoresh Karafs without meat?

Absolutely! Khoresh Karafs can be just as delicious with a vegetarian twist. Simply skip the meat and enjoy the celery-centric flavors.

What type of meat works best in this recipe?

Beef or lamb is commonly used in Khoresh Karafs, but you can choose the meat that suits your taste preferences.

How long does it take to cook Khoresh Karafs?

The cooking time varies but generally takes around 1 to 1.5 hours for the flavors to meld perfectly.

Can I freeze leftover Khoresh Karafs?

Yes, Khoresh Karafs freezes well. Store it in airtight containers for a quick and delicious meal later.

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