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.

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@littlemafia
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@littlemafia
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"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."
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  1. littlemafia
    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.
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