Best 4 Khoresh Karafs Persian Lamb And Celery Stew Recipes
**Journey into the Realm of Persian Delights: Discover the Enchanting Khoresh Karafs and a Symphony of Accompanying Recipes**
Embark on a culinary adventure to the heart of Persia with the enticing Khoresh Karafs, a masterpiece of lamb and celery stew that captures the essence of Iranian cuisine. This aromatic dish tantalizes the senses with tender lamb morsels slow-cooked in a flavorful broth infused with the vibrant flavors of celery, aromatic herbs, and tangy pomegranate paste. Alongside this delectable main course, an array of enticing recipes awaits, promising an unforgettable culinary experience.
Unveil the secrets of Persian cuisine with our masterfully curated collection of accompaniments. Delight in the freshness of Shirazi Salad, a vibrant medley of crisp cucumbers, tomatoes, and onions dressed in a refreshing blend of lemon juice and olive oil. Transport your taste buds to the bustling streets of Tehran with Tahdig, the golden-crusted rice dish that adds a delightful textural contrast to the succulent lamb. Experience the perfect balance of sweet and savory with our fragrant Saffron Rice, a culinary masterpiece infused with the delicate aroma of saffron and studded with plump raisins and slivered almonds.
Savor the richness of Mast-o-Khiar, a cooling yogurt dip complemented by the refreshing crunch of cucumbers and the herbaceous notes of mint. Embark on a culinary journey through time with our authentic Persian torshi, a symphony of pickled vegetables that adds a piquant touch to any meal. Indulge in the sweet symphony of Ranginak, a delightful dessert of crispy rice noodles delicately flavored with cardamom and rose water, and experience the nostalgia of traditional Persian flavors.
PERSIAN CELERY STEW WITH MUSHROOMS (KHORESH-E KARAFS)
This braise is traditionally made with lamb, but has been replaced here with cremini mushrooms to create a vegetarian version.
Provided by Najmieh Batmanglij
Categories Dinner Stew Celery Mushroom Vegetarian Vegan Spring Winter Wheat/Gluten-Free Peanut Free Soy Free Dairy Free Tree Nut Free
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a medium-sized, heavy-bottomed pot over high heat. Add the mushrooms and sauté for 5 minutes. Add the celery, onion, garlic, and jalapeño and sauté for 10 minutes. Add the salt and pepper, and give it a stir.
- Add the water and bring to a boil. Reduce heat to medium, cover, and simmer for 40 minutes.
- Add the saffron, lime juice, parsley, mint, and fenugreek, and give it a stir. Reduce heat to medium-low, cover, and simmer for another 5 minutes or until the celery is tender.
- Adjust seasoning to taste and keep warm until ready to serve.
PERSIAN CELERY STEW - KHORESHTE KARAFS
Persian celery stew also known as khoresht karafs is a delicious Iranian stew made with celery stalks and herbs. This easy Persian stew can be made vegetarian as well.
Provided by Shadi HasanzadeNemati
Categories Main Course
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat 2 tbsp olive oil in a pan over medium heat.
- Add celery, mint, parsley and saute until herbs start getting dark and release their aroma. Set aside.
- In a large pot, heat 2 tbsp olive oil.
- Saute onion until golden.
- Add in lamb meat stew with turmeric and black pepper. Saute until lamb is brown.
- Add in sauteed celery and herbs to the lamb and onion mixture.
- Cook for about a minute. Add in water and bring to simmer.
- Cover and cook for about 45 minutes to and hour until the lamb is fully cooked and tender.
- Pierce the dried Persian limes with a fork and add them to the stew. Cook for about 10-20 minutes until they soften. Press against the pot so they release their sour juice.
- Season with salt.
- Serve warm with Persian style white rice or saffron rice.
Nutrition Facts : Calories 206 kcal, Carbohydrate 5 g, Protein 16 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 49 mg, Sodium 461 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
KHORESHT KARAFS - PERSIAN CELERY STEW
A heart and delicious Iranian stew made with celery and lamb. This is easily transformed into a vegetarian dish by omitting the lamb. If you are not fond of lamb, beef is another option, which my Iranian grandmother favors. From My Persian Kitchen.
Provided by Barbell Bunny
Categories Vegetable
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a dutch oven (or large pot) saute the onion, green onions, and garlic in 4 tablespoons of olive oil until translucent.
- Add the lamb and brown a little, then add turmeric. Give the ingredients a few stirs so the spices release their flavors. Season with salt and pepper.
- Prick the Persian lemons with a fork and add them to the pot.
- Add three cups of water to your pot. Cover and cook over medium heat for one hour.
- In a separate pan, add one tablespoon olive oil. Add celery and give it a quick saute.
- After the hour of cooking in the dutch oven or pot, add the celery to it.
- Add chopped herbs, advieh, 2 cups water, and adjust seasonings. Cover and cook on medium for 1 1/2 hours.
- When done, the khoresht should lose its bright green color and your kitchen should be filled with a lovely smell.
- Serve with basmati rice.
Nutrition Facts : Calories 251.5, Fat 19.1, SaturatedFat 4.7, Cholesterol 40, Sodium 106, Carbohydrate 9.1, Fiber 3.1, Sugar 3.5, Protein 12.3
KHORESH KARAFS (PERSIAN LAMB AND CELERY STEW)
A tasty and healthy stew of lamb, celery and fresh herbs. I have been making this for years and it never fails to delight guests. You can substitute beef or veal but I prefer the texture and taste of lamb with this dish. Use fresh herbs. The recipe is courtesy of www.sadaf.com
Provided by Mr Sparkle
Categories Stew
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, brown onions with meat in 3 tablespoons oil. Add salt, pepper, turmeric. Pour in 2 cups water. Cover and simmer over low heat for 30 minutes.
- In a non-stick frying pan, fry the chopped celery in 3 tablespoons oil for 10 minutes, sliming occasionally. Add chopped herbs and fry for 10 minutes longer.
- Add the mixture of celery and herbs, and lime juice to the meat. Cover and simmer over low heat for 1 1/2 hours longer, or until the meat and celery are tender.
- Taste the stew and adjust seasoning accordingly. Serve hot with steamed white rice.
Nutrition Facts : Calories 244.3, Fat 15.9, SaturatedFat 3.1, Cholesterol 48.4, Sodium 493.9, Carbohydrate 9.1, Fiber 2.5, Sugar 3.2, Protein 18.2
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and ensure that you don't miss anything.
- Use high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your dish. Whenever possible, use fresh, organic ingredients.
- Don't overcrowd the pot: When browning the lamb, do it in batches so that the pieces have enough space to brown properly. If you overcrowd the pot, the lamb will steam instead of brown.
- Cook the lamb until it's fall-apart tender: The lamb should be cooked until it's so tender that it falls apart easily with a fork. This will take about 2 hours, depending on the cut of lamb you're using.
- Add the celery and carrots towards the end of cooking: This will help them retain their crunch and flavor.
- Season to taste: Once the stew is finished, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice.
Conclusion:
Khoresh karafs is a delicious and flavorful Persian stew that is perfect for a cold winter day. The lamb is fall-apart tender, the celery and carrots are crisp and flavorful, and the sauce is rich and savory. Serve it with rice or bread and a dollop of yogurt for a complete meal.
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