Khoresh Karafs – Celery and Beef Stew with Fresh Herbs
Khoresh Karafs, a popular stew in Persian cuisine is remarkably flavorful with very few ingredients. Celery is sauteed on its own to enhance its flavor, then combined with herbs, beef, and Limu Omani which brings magic to this dish!
Ingredients
- 8 Tbsp8 Tbsp8 Tbsp Extra Virgin Olive Oil, (divided)
- 111 Onion, (diced)
- 1 tsp1 tsp1 tsp Turmeric, (ground)
- 1 lb1 lb1 lb Stew Beef, (cut into 1.5 inch pieces)
- 2.5 cups2.5 cups2.5 cups Water
- 1 bunch1 bunch1 bunch Celery, (about 8-10 celery sticks, cut into 1 inch pieces)
- 3 cups3 cups3 cups Parsley, (about 5 bunches, most of the stems removed), finely chopped fresh
- .5 cup.5 cup.5 cup Mint Leaves, fresh, finely chopped
- 1 Tbsp1 Tbsp1 Tbsp Dried Mint
- 1 tsp1 tsp1 tsp Salt
- .5 tsp.5 tsp.5 tsp Ground Fresh Black Peppercorns
- 333 Limu Omani (Persian Dried Lime), (poked with a knife)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat 4 tablespoons of olive oil in a large pot and saute the onions on medium heat for about 10 minutes.
- Add the turmeric and toss it around for a couple of minutes before adding the beef pieces. Continue to stir over medium heat for about 5 minutes until the meat has picked up some color and no longer looks raw.
- Add water, bring to a gentle simmer, cover and simmer over low heat for 30 minutes.
- While the beef is simmering, in a large frying pan add the remaining 4 tablespoons of the olive oil and saute the celery pieces over medium heat for 15 minutes.
- Once celery has slightly softened and picked up some color, add the chopped fresh parsley and mint and saute for an additional 10 minutes to remove some of the moisture and enhance the flavor of the herbs. Add the dried mint, stir it into the mixture and remove from the heat.
- After the beef has cooked for 30 minutes, add the salt, pepper, Limu Omani, sauteed herbs, and celery. Cover and continue to cook for 60-75 minutes over low heat.
- The stew should be fragrant with the herbs and dried lime, and the meat and celery tender.
- Serve with Persian saffron basmati rice and a side of plain yogurt or Maast-khiar (yogurt, cucumber, mint and rose petals).
Notes
Limu Omani is a dried Persian lime that offers an incredibly unique tang, flavor and aroma to this dish. It can be purchased from Persian or Middle Eastern markets, or online. Can also substitute 1/2 cup of fresh lime juice for the dried limes.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Entrées GAPS Gluten Free Grain Free Keto Nightshade Free Nut Free Paleo Shellfish Free Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Whole30This is our estimate based on online research. | |
Calories: | 449 |
Fat: | 34 g |
Carbohydrates: | 5 g |
Protein: | 25 g |
Cholesterol: | 64 g |
Sodium: | 648 mg |
Fiber: | 2 g |
Sugars: | 0 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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