Khoresht Karafs Recipe

February 6, 2015

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Ingredients

1 bunch of fresh celery

1/2 lb stew beef

1 bunch mint (minced)

1 bunch celery leaves (minced)

1 bunch parsley (minced)

Turmeric, salt, ground chili pepper

2 dried limes

4 tablespoons vegetable oil

1 diced onion

Directions

Chop stew beef and cut celery into 2 inch pieces. Soak the dried limes in boiling water for 20 minutes. Fry the onions in a small pot with 2 tbsp vegetable oil until translucent . Add the Chopped Stew beef to the pot, stir and continue frying until the beef becomes brown. Add Turmeric, salt and ground chili pepper, stir and continue frying for 2 more minutes.Pour in enough boiling water to the pot to cover the mixture by 2 inches. Cover the pot with the lid and simmer it for 75 minutes while frying the chopped celery with 2 tbsp vegetable oil until they turn brighter green. Add the minced herbs ( Mint, Celery Leaves, Parsley) to the pot, stir and fry along until the herbs become dark green. Add the fried herbs and celery to the beef’s pot, mix well. Cover the pot with the lid and continue cooking for 30 more minutes at low heat. Make a few holes into the soaked limes and add it to the pot. Cook for 15 more minutes before serving.

Category: Other Persian Topics

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