Khoresht Karafs—Persian Crimson meat and Celery Stew

recipe image

Characterize by Merav
  • Serves
Author Notes

Growing up in southern California, food was repeatedly a multi-cultural expertise. My finest buddy in traditional faculty was Persian, the truth is, many of our household mates were, and I fell straight in fancy with the fresh, vibrant flavors of their delicacies. This Persian crimson meat and celery stew—khoresht karafs—is one in every of my favorites—aromatic, fresh and a chunk tart from the addition of lemon juice. And while it’ll furthermore veer a chunk from the old long-established ingredients I’ve considered in plenty of recipes, it brings me honest wait on to my buddy’s kitchen all those years within the past. —Merav


  • 8 tablespoons

    unsalted butter, divided

  • 1

    medium onion, diced

  • 1 pound

    crimson meat stew meat, cubed in 1-straggle pieces

  • 4 cups

    celery, diced

  • 1 bunch

    parsley, washed and finely chopped

  • 1 teaspoon

    ground cinnamon

  • 1 teaspoon

    ground turmeric

  • 1 teaspoon


  • 1/2 teaspoon

    freshly ground sunless pepper

  • 2 cups


  • 1/2 cup

    freshly squeezed lemon juice

  • 1 tablespoon

    dried mint

  1. Soften 4 tablespoons of butter over medium warmth in a large saucepan or dutch oven, and add the onion. Sweat the onion until is translucent, and then elevate the warmth to medium high. Add the crimson meat, and sear on all aspects until evenly browned. Next, add the spices and salt, and hurry to evenly coat the total crimson meat. Cook dinner for one minute, until aromatic, and then add the water. High-tail the combination effectively, and bring to a boil. In part quilt and lower the warmth to a simmer. Allow the crimson meat to simmer for an hour.
  2. Within the meantime, in a large saute pan, warmth the final 4 tablespoons of butter over medium warmth. Add the celery and parsley, and cook stirring normally, until a chunk softened and translucent, about 10 minutes. Self-discipline aside until in a position to make employ of.
  3. After simmering the crimson meat for one hour, add the celery and parsley combination to the pot, in conjunction with the lemon juice and dried mint. Allow the combination to simmer for Half-hour, or extra, until the crimson meat is fully soft. Test for seasoning, adding extra salt and pepper if important. Attend with old fashioned Persian basmati rice, with its golden brown tadig for added texture and tradition.

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