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.
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
KHORESHTE KARAFS - CELERY STEW
I was surprised how much I liked this Iranian stew. Khoreshte Karafs can be made without mint and parsley or you can use 2 teaspoon of dry mint.
Provided by littlemafia
Categories Stew
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Fry the thinly sliced onions in oil until slightly golden.
- Cut the meat 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 or more 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).
- Add lime juice and sugar to taste and cook for another 3-4 minutes. Taste the juice and adjust to your taste.
- Serve with plain rice.
Nutrition Facts : Calories 428.1, Fat 26.8, SaturatedFat 7.1, Cholesterol 66, Sodium 550.9, Carbohydrate 28.2, Fiber 6.5, Sugar 15.4, Protein 21.2
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