KHORESHT KARAFS

Khoresht Karafs is a fragrant Persian stew made with tender lamb/beef slow cooked with celery, herbs.The unique addition of celery adds a subtle crunch, balancing the richness of the meat and the aromatic citrusy notes of the broth.It's a classic in Persian cuisine, perfect for a cozy meal that celebrates the harmony of savoury and sour flavours.

Khoresht Karafs – Celery and Lamb/Beef Stew with Fresh Herbs

Ingredients:

• 500g beef or lamb cubes

• 1 small onion, chopped

• 400g celery, chopped

• 60g parsley, chopped

• 30g mint, chopped

• 5 tbsp vegetable oil (divided)

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp turmeric

• 3 dried limes (limoo amani), pierced and soaked in warm water

• Juice of 1/2 lemon

• 1 liter boiling water

Instructions:

1. Brown the Meat: In a large pot, heat 2 tablespoons of oil over medium heat. Add the chopped onion and sauté until soft and golden, about 5-7 minutes. Add the beef or lamb cubes and cook until browned on all sides. Season with salt, pepper, and turmeric. Stir to coat the meat in the spices.

2. Cook the Stew: Pour in 1 liter of boiling water, making sure the meat is fully submerged. Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 hours, or until the meat is tender.

3. Sauté the Vegetables: While the meat cooks, heat the remaining 3 tablespoons of oil in a separate frying pan over medium heat. Add the chopped celery and sauté for about 10 minutes until softened. Add the chopped parsley and mint, and continue sautéing for another 10 minutes until the herbs have wilted and become fragrant.

4. Combine the Stew: Once the meat is tender, add the sautéed celery and herbs to the pot. Add the lemon juice and pierced dried limes (limoo amani) to the stew. Stir well and let it simmer for another 30 minutes, allowing the flavors to meld.