Persian cooking: recipes · Khoresht: stews (served with rice)

Khoresht-e Karafs خورش کرفس

Fresh stew of celery, parsley and mint, with meat and a delicate sourness.

⏱ 150 min

Ingredients

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  • 500 g lamb or beef (stewing cubes)
  • 2 onions
  • 1 tsp turmeric
  • 500 g celery stalks
  • 2 bunch flat-leaf parsley
  • 1 bunch fresh mint
  • 3 tbsp lemon juice
  • 1 tsp saffron threads, ground and dissolved in 4 tbsp hot water
  • 7 tbsp oil
  • salt (to taste)
  • black pepper (to taste)

Method

  1. Dice the onions and fry golden in 3 tbsp oil, add turmeric and the meat and brown. Cover with water, season with salt and braise for 1 hour.
  2. Cut the celery into 2 cm pieces and fry in the remaining oil for 10 minutes.
  3. Finely chop the parsley and mint and fry with it for 5 minutes.
  4. Add the celery and herbs to the meat and simmer for 45 minutes. Add lemon juice and saffron, season and serve with rice.