Khoresht Karafs (Celery Stew)
Prep time: 20 min
Cook time: 2 hour 20 min
Ready in: 2 hour 40 min
Yields: 6 servings
1 onion, peeled and chopped
4 tablespoons oil
1½ pounds cross rib roast , cut into 1½-inch cubes
1½ teaspoons salt
¼ teaspoon ground black pepper
½ teaspoon turmeric
1 teaspoon dried mint (optional)
2 ½ cups water
¼ cup lemon juice or 4 dried Persian limes pierced with fork
1 whole celery
3 bunches parsley
2 bunches mint
4 tablespoons oil for frying vegetables
Place celery on a cutting board (keep it whole for easy handling), cut into ½ inch pieces. Wash and drain. Heat 2 tablespoons of oil in a large nonstick frying pan over medium high heat. Add celery, cook for 5 minutes and transfer to a bowl.
Clean parsley and mint by separating leaves from the stems, discard stems. Wash, drain and coarsely chop. Heat 2 tablespoons of oil in a large nonstick frying pan over medium high heat. Add parsley and mint, cook for 10 minutes. Transfer to a bowl.
Heat 4 tablespoons oil in a 5 quart nonstick pot over medium high heat. Add chopped onions. Fry until slightly golden, about 5 minutes.
Add meat, turmeric, dried mint, salt and pepper. Cook over high heat until meat is slightly brown and all juices have evaporated, about 5 minutes. Add 2 ½ cups water, bring to boil. Reduce heat to medium low, cover, cook for 1 hour.
Add the mixture of parsley and mint, celery and lemon juice or dried limes. Cook over low heat for 1 hour or until the meat and celery are tender. Taste and adjust the seasoning to taste.