Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Khoresht Karafs - Persian Celery Stew Recipe
    Lost? Site Map

    Khoresht Karafs - Persian Celery Stew

    Khoresht Karafs - Persian Celery Stew. Photo by khoshtip

    1/1 Photo of Khoresht Karafs - Persian Celery Stew

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 40 mins

    10 mins

    2 hrs 30 mins

    Barbell Bunny's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a dutch oven (or large pot) saute the onion, green onions, and garlic in 4 tablespoons of olive oil until translucent.
    2. 2
      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.
    3. 3
      Prick the Persian lemons with a fork and add them to the pot.
    4. 4
      Add three cups of water to your pot. Cover and cook over medium heat for one hour.
    5. 5
      In a separate pan, add one tablespoon olive oil. Add celery and give it a quick saute.
    6. 6
      After the hour of cooking in the dutch oven or pot, add the celery to it.
    7. 7
      Add chopped herbs, advieh, 2 cups water, and adjust seasonings. Cover and cook on medium for 1 1/2 hours.
    8. 8
      When done, the khoresht should lose its bright green color and your kitchen should be filled with a lovely smell.
    9. 9
      Serve with basmati rice.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Khoresht Karafs - Persian Celery Stew

    Serving Size: 1 (401 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 251.5
     
    Calories from Fat 171
    68%
    Total Fat 19.0 g
    29%
    Saturated Fat 4.7 g
    23%
    Cholesterol 40.0 mg
    13%
    Sodium 106.0 mg
    4%
    Total Carbohydrate 9.1 g
    3%
    Dietary Fiber 3.0 g
    12%
    Sugars 3.4 g
    13%
    Protein 12.2 g
    24%

    The following items or measurements are not included:

    mint

    spices

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites