Persian celery stew/ Khoresht karafs

Good day, friends. This is one of our favorite Persian stews. With the combinations of fresh herbs and celery, this dish is so full of flavor.

Ingredients:

.3 bunches flat parsley
.1 bunch mint
.1 1/2 head celery stalks with leaves (about 540 g)
.8-10 tbsp oil for frying the herbs and celery

For the Meat:
.4-5 tbsp oil
.2 medium onion (finely chopped)
.350 g lamb meat (you can use beef) preferably with bones in it
.1-1 1/2 tsp salt (adjust according to your preference)
.1/4 tsp black pepper
.1/8 tsp chilli powder
.3 tsps turmeric powder
.5 cups boiled water
.5 small dried limes..seeds removed (you can use lemon juiice instead about 3-4 tbsp. Adjust according to your preference)

How to:

.Remove the leaves of mint and parsley from the stem and wash 3-4 times or until free from sand.
.Remove the ends of the celery, wash and separate the leaves from the stalks. Cut the stalks for about 1 1/2-2 inches long.
.Chop the mint, parsley and celery leaves fine.
.In 2 separate pans, add oil and fry the herbs for about 15 minutes. In the other pan, fry the celery stalks for about 15-20 minutes. Set aside.
.Pour oil in a pressure cooker. Saute the onion until soft. Add the meat and saute for about 2-4 minutes. Season with salt, black pepper, chilli powder, turmeric powder. Stir until all the ingredients are incorporated.
.Add the boiled water and the dried lemon. Cover and let it cook over high heat for 10 minutes. After 10 minutes, switch the heat to low and cook for another 35 minutes.
.After 45 minutes, the meat should be already tender.
Turn off the heat and your stew is ready. Transfer into your serving dish.
.Serve with Persian rice and salads

NOTE:
.If you will use lemon juice instead of dried lemon, add the lemon juice at the end of the cooking process.

Music:
.Sunny travel
.Fast and Run
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by Nico Staf

0:00 Good day friends, This is a Persian celery stew called Khoresht karafs
0:26 and wash 3-4 times or until free from sand
0:56 this is 1 small bunch mint and 3 bunches parsley
1:54 I used 1 1/2 celery head. About 540 grams
2:08 finely chop the mint, parsley and celery leaves
2:35 out the celery stalks for about 1 1/2-2 inches long
2:48 In two separate pans, add about 4-6 tbsp oil in each pan
3:00 Over medium high heat, fry the herbs for about 15 minutes or until the color furns dark green
3:27 stirring constantly
4:21 Add 350g lamb meat and saute for about 2-4 minutes
4:49 add about 1 tsp salt
4:58 1/4 tsp black pepper and 1/8 tsp chilli powder
5:14 give it a good mix and saute for about 2 minutes
5:46 Turn the heat to medium then add 3 tsp turmeric powder
6:25 then pour about 5 cups bolled water and small dried limes (cut into 2)
6:38 add the fried herbs and celery as well
8:00 transfer the stew in your favorite serving dish

#iranianfood
#persianfood
#khoresht
#celery
#lambs
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#lambrecipe