Khoresh Karafs
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Prep Time
45 mins
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Cook Time
1 hr 45 mins
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Total Time
2 hrs 30 mins
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Servings
8 people
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Calories
176 kcal
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Course
Main Course
Khoresh Karafs
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Khoresh karafs is a traditional Iranian stew made from a combination of celery, beef or lamb, onion, parsley, and mint.
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Ingredients
- 2 large onions , cut into thin strips
- 1 kg boneless lamb shoulder meat (or beef shank, cut into pieces)
- 2 lb celery
- 3 oz. fresh mint , finely chopped
- 10 oz. fresh flat-leaf parsley , finely chopped
- 1 teaspoon Turmeric
- ⅛ teaspoon ground saffron , diluted in 2 tablespoons water
- 3 tablespoons ab-ghooreh , verjuice, the sour juice extracted from unripened grapes or freshly squeezed lime juice
- 8 tablespoons vegetable oil
- 1 cup boiling water
- 1½ tablespoons flour
- salt
- pepper
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Instructions
- To clean the celery, cut off the base and the leaves. Rinse the stalks thoroughly under cold running water and dry them with a cloth.
- Then, remove the strings from the stalks and cut them into 1-inch (2.5 cm) sections.
- Chop the celery leaves.
- In a large Dutch oven, heat 4 tablespoons of vegetable oil over medium heat and sauté the onions, stirring frequently, until golden brown and beginning to caramelize. Reserve in the pot.
- In a frying pan, heat the rest of the oil over medium heat and brown the garlic for 2 minutes then add the celery, mint and parsley for 10 minutes, stirring them very frequently, in order to fry them.
- Add the meat, turmeric and pepper to the onion pot and sauté over medium heat, stirring frequently, until the meat is browned. Mix well.
- In a large bowl, whisk the boiling water and flour and pour this mixture into the pot. Mix well.
- Cover and cook over low to medium heat for 30 minutes.
- Add the fried celery/parsley/mint mixture, and the saffron. Mix well.
- Cover and simmer over medium heat for 15 minutes then over low heat for 45 minutes.
- Season with salt and add the ab-ghooreh or lime juice to the stew 10 minutes before the end of cooking.
- If the mixture is too liquid, increase the heat and reduce the stew until obtaining a smooth sauce. If on the contrary it is too dry, add a little boiling water.
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