Best Koresh Karafs | Iranian Celery Stew | Persian Recipes | Chef Tara Radcliffe

Khoresh Karafs - Celery Stew

Ingredients:
Serves 4-6

2 pounds stew meat (beef or lamb), washed and cut into cubes
1 large onion, peeled and chopped
2 heads of celery, washed, cut into 1-inch pieces
2 bunches fresh flat-leaf parsley, finely chopped
2 bunch fresh mint, finely chopped or 2-3 tablespoons dried mint
2 large cloves of garlic, minced
2-3 tablespoons lime/lemon juice (can be adjusted to your liking)
1/2 teaspoon turmeric
Salt and pepper to taste
Vegetable oil
Water

Method:

In a large pot, saute chopped onions in 3 tablespoons of vegetable oil over medium-high heat until they become light golden brown. Add the garlic and saute for an additional 2-3 minutes.
Add the turmeric and the meat, stir and brown the meat on all sides. Add salt and pepper to taste.
Then add 4-6 cups of water, bring to a boil, reduce the heat to medium-low, cover and cook.
In a large frying pan, heat 2-3 tablespoons of oil over medium-high heat, saute celery until soft, add parsley and mint, stir well and saute for another 3-4 minutes.
Add the sauteed vegetables to the pot, adjust the seasoning, add more water if needed, cover and continue cooking for another hour and a half or when the meat is fully cooked.
Add the lime juice toward the end of cooking.

Serve with rice and salad.

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