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.
Provided by littlemafia
Categories Stew
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 428.1, Fat 26.8, SaturatedFat 7.1, Cholesterol 66, Sodium 550.9, Carbohydrate 28.2, Fiber 6.5, Sugar 15.4, Protein 21.2
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