Iranian Lamb Or Beef Khoresht E Karaf Recipes

Steps:

• Trim or break off thicker parts of the parsley stems and pull mint sprigs and larger leaves from their stems. Discard stems or reserve for another use. Pluck a small handful of leaves and tender sprigs from parsley and mint and set aside for garnish. Chop remaining herbs.
• In a large Dutch oven or pot, heat 1/4 cup oil over medium-high. Season lamb with turmeric, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add lamb, onion and garlic, and cook, stirring occasionally, until onions start to caramelize and lamb is evenly browned, about 10 minutes. Add 2 cups water, cover and simmer over medium-low heat for 20 minutes.
• While the lamb simmers, cook the celery: In a skillet, heat the remaining 1/4 cup oil with the butter over medium-high. Once butter foams, add celery, season with salt and pepper and cook, stirring frequently, for 3 minutes. Add chopped parsley and mint, and cook, stirring occasionally, until celery just starts to caramelize, about 8 minutes.
• Add celery and herbs to the Dutch oven, along with lemon juice, lime juice and saffron. Cover, leaving lid slightly ajar, and simmer on low heat until lamb is tender, about 30 minutes.
• While stew cooks, make the fried shallots, if desired: Line a small plate with a paper towel. In a small bowl, sprinkle flour over sliced shallots and toss with a fork. Heat canola oil in a small saucepan or skillet over medium-high until it shimmers slightly, about 1 minute. Fry shallots in oil, flipping once or twice so they cook evenly, until golden brown and crisp, 1 to 2 minutes. Remove from oil with a fork, season with a pinch of salt and let drain on paper towel-lined plate until stew is ready.
• Taste stew. Broth should be tart, but balanced. Celery and lamb should be tender but hold their shape. Season to taste with additional salt and pepper. Garnish with reserved herbs and fried shallots. Serve with chelo (Persian-style steamed rice) or buttered, steamed white rice. Stew can be made up to 2 days in advance.

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.

Steps:

• Directions:.
• Peel and thinly slice onions. Fry in oil until slightly golden. Wash and cut meat into small pieces and fry in onions with 1/2 teaspoon turmeric and 1/2 teaspoon black pepper until color changes. Add 2-3 glasses of hot water and bring to boil. Cook over medium heat for about 45 minutes, adding more hot water during cooking if needed.
• Wash celery and cut into 3 cm pieces. Finely chop mint and parsley and fry slightly in oil. Add celery, mint, parsley, salt to the meat and continue cooking for about 20 minutes (celery should not become too soft).
• Khoresht Karafs can be made without mint and parsley or you can use 2 teaspoon of dry mint.
• Add lime juice and sugar to taste and cook for another 3-4 minutes. Taste the juice and make adjustments as desired. Serve Khoresht Karafs with plain rice (Polow or Chelow).