Khoresht-e Karafs (Celery Stew)
This was my mom’s go-to dish, in Esfahan, Iran, Winnipeg, MB Canada, Bozeman, MT USA, and bet you anything, she probably cooks it once a week for my dad and brother in Sacramento, California.
I made this stew for myself the other day, after so long, and realized why my mom took it around the globe with her. It’s nutritious, delicious and very easy to prepare. As with any other Persian cooking, slow simmer over med-low heat is the key to the unique flavors. Use fresh herbs when possible.
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tsp turmeric or 2 tsp advieh
- 1 bunch (~ 1 cup) green onions, chopped
- 1 bunch (~1.5 cup) parsley, hard stems removed & chopped
- 2-3 Tbs dried mint
- 1 lb of meat (beef or lamb), ground or cubed.
- 1 head of celery (include leaves), chopped 1 inch long
- salt & pepper
Make your own advieh (Persian spice mix) for this dish:
- 1/2 tsp each cinnamon & nutmeg
- 1/3 tsp each cumin & chili powder.
Time~ Prep: 45 min Cook: 1 hr.
- Heat enough oil/butter in a lrg pan and saute the onion ’til translucent ( ~ 10 min). Add the garlic and saute for 2 minutes longer. Stir in the turmeric/advieh ’till fragrant (~1 minute).
- Place cubed meat in the pan and brown on all sides. If using ground, do your best to evenly break up the clumps and parcook (~10 min).
- Move to a pot, add salt and pepper, 2 cups of water along with the chopped fresh herbs and green onion. Bring to a boil, reduce heat to medium-low, cover and cook.
- Meanwhile, in a large frying pan saute the chopped celery for a couple of minutes in enough oil. Add the dried mint (if using) and stir fry for another minute.
- Add the mixture to the pot. Add more water if needed.
- Cover and cook on low heat for at least an hour.
- Just before time, add lime juice. Taste to adjust seasoning.
Serve over polow, cooked Basmati rice.
Nooshe junet azizam (Bon Appetit hun)