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

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is lower in fat, while beef is often less expensive.

dried lime

🥗Healthier: fresh lime

💰Cheaper: lemon

Fresh lime offers a similar acidity, while lemon is often more accessible.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is heart-healthy, while canola is usually less expensive.

cinnamon

🥗Healthier: nutmeg

💰Cheaper: allspice

Nutmeg provides similar warmth, while allspice is often more affordable.

Chop celery into even pieces, about half an inch, using two bunches.

Chop two bunches of fresh mint and three bunches of Italian flat-leaf parsley, then finely chop them in a food processor.

Heat 2-3 tablespoons of olive oil in a large frying pan and add chopped celery, sautéing for 2-3 minutes until lightly cooked.

Remove sautéed celery from the pan and set aside in a mixing bowl.

Chop one large yellow onion and add 2-3 tablespoons of olive oil to the same pot, heating it up.

Add chopped onions and sauté for about 4-5 minutes until they are browned but not burnt.

Add 2 teaspoons of minced garlic and sauté for another minute.

Add 2 pounds of cubed lamb (or chicken or red meat) to the onions, ensuring the meat is rinsed and cut into 1-inch pieces.

Add 2 tablespoons of turmeric, 1 tablespoon of salt, and 1/2 tablespoon of pepper to the meat, stirring well to coat evenly.

Add the sautéed celery and herbs back into the pot with the meat.

Cover the mixture with water, ensuring it's about 2 inches above the ingredients, using about 4-6 cups of water.

Bring the mixture to a boil, then reduce the heat to medium-low and cover, letting it simmer for about 1.5 hours.

After 1.5 hours, check the stew and add the juice of 3 halved limes, adjusting seasoning with more salt if needed.

Let the stew cook for an additional 20-30 minutes until fully cooked.

Cooking Techniques

Equipment Needed

Spice Level: