Persian celery stew/ Khoresht karafs

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken provides a leaner option while beef is often more affordable.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are lower in cost and have a longer shelf life.

Remove the leaves of mint and parsley from the stem and wash 3-4 times or until free from sand.

Remove the ends of the celery, wash and separate the leaves from the stalks. Cut the stalks for about 1 1/2-2 inches long.

Chop the mint, parsley and celery leaves fine.

In 2 separate pans, add oil and fry the herbs for about 15 minutes. In the other pan, fry the celery stalks for about 15-20 minutes. Set aside.

Pour oil in a pressure cooker. Saute the onion until soft. Add the meat and saute for about 2-4 minutes. Season with salt, black pepper, chilli powder, turmeric powder. Stir until all the ingredients are incorporated.

Add the boiled water and the dried lemon. Cover and let it cook over high heat for 10 minutes. After 10 minutes, switch the heat to low and cook for another 35 minutes.

After 45 minutes, the meat should be already tender. Turn off the heat and your stew is ready. Transfer into your serving dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary