Khoresh karafs

Khoresh karafs (Persian: خورش کرفس, lit. 'celery stew') is a traditional Iranian dish. As the name suggests, celery is the main part of this dish. Traditionally, celery stew is usually prepared with meat, but unlike Ghormeh sabzi or Gheimeh, it is common to use chicken meat in it. This food has become more diverse in recent years and its vegan varieties have entered the diet of Iranian families. In terms of taste, this stew is characterized by being sour. Traditionally, unripe grapes are used as a souring agent, but the use of lemon juice, tamarind, or even Citric acid also occurs as an alternative souring agent. Celery stew, like other types of stew, is almost always served with rice.[1][2]

Celery stew
خورش کرفس
Celery stew is served in a separate dish, but it is usually eaten with rice.
Typestew
CourseMain course
Place of origin Iran
Cooking time 60 minutes to 3 hours
Serving temperatureHot
Main ingredientsCelery, onion, mint, parsley; meat (red or chicken/mushroom); lemon juice/Sour unripe grapes
Ingredients generally usedturmeric, pepper, Tomato and of course salt

History

It is not written anywhere when and where celery stew was first made. So much so that this food is traditional and has been known in Iran for many years. Among other things, in 1964, the recipe for preparing it, was mentioned in the cookbook by Roza Montazemi.[3][2]

Celery stew, like other types of stew, is almost always served with rice.

usual ingredients for 4 people
  • Celery 400 grams
  • 2 medium onions
  • 300 grams of meat
  • Lemon juice
  • Mint 50 grams
  • Parsley 150 grams
  • Enough oil and turmeric
  • Enough salt and black pepper [4]

Preparation

Separate the celery stalks and wash them well, then cut the celery stalks into two centimeter pieces and chop the celery leaves separately with a knife. First, fry the chopped onion in 2 tablespoons of oil, and when it turns golden, add the sliced meat, this mixture should remain on the heat for 5 minutes, then turmeric is added to it. In another dish, fry the vegetables for this stew from celery to mint and parsley in 4 tablespoons of oil for 8 minutes. After heating the meat and onion, add the spices and 4 glasses of water and keep it in the pot until the meat is half cooked. After this step, add the vegetables and Let the meat cook well and the stew settles. Lemon juice is added to the food 10 minutes before the stew is taken out to serve.[5]

References
  1. "Khoresh-e Karafs (Persian Celery Stew) خورش کَرَفس دستور اصیل ایرانی" – via www.youtube.com.
  2. "طرز تهیه "خورشت کرفس" خوشمزه با 25 نکته کاربردی". نمناک.
  3. "هنر آشپزی رزا منتظمی". March 25, 2020.
  4. "طرز تهیه خورش کرفس خوشمزه و مجلسی به روش رستورانی". چی شی. June 2, 2021.
  5. "Best Koresh Karafs | Iranian Celery Stew | Persian Recipes | Chef Tara Radcliffe" – via www.youtube.com.


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