Khoresht-e Karafs is a comforting and aromatic Persian stew made with tender chunks of beef or lamb, fresh celery, and a blend of fragrant herbs. The combination of the earthy sweetness of celery and the savory richness of the meat creates a heartwarming dish that's perfect for any occasion. Whether you're new to Persian cuisine or a seasoned enthusiast, this recipe is a must-try!
Key Information
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
- Number of Servings: 4
- Serving Size: 1 cup stew per person
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 30g
- Carbohydrates: 10g
- Fat: 22g
- Sodium: 600mg
- Fiber: 3g
Dietary Preferences: This dish is naturally gluten-free and can be made dairy-free.
Ingredients List
- 500g (1 lb) beef stew meat or lamb, cut into 1-inch cubes
- 4 large celery stalks, chopped
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup (60ml) vegetable oil
- 1 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1 teaspoon dried lime powder (or juice of 1 lime)
- 1/4 cup (60ml) fresh parsley, chopped
- 1/4 cup (60ml) fresh cilantro, chopped
- 1 tablespoon tomato paste
- Salt and black pepper, to taste
- 4 cups (1 liter) beef or vegetable broth
- 1/2 teaspoon saffron threads, steeped in 2 tablespoons hot water (optional, for added fragrance)
- 1 tablespoon lemon juice (optional, for tanginess)
Detailed Method of Preparation
Prepare the Ingredients
Start by chopping the celery into 1-inch pieces and finely chopping the onion and garlic. If using beef, cut the stew meat into bite-sized cubes. If using lamb, ensure the pieces are tender and small enough to cook quickly.Sauté the Meat
Heat the vegetable oil in a large pot over medium heat. Add the beef or lamb cubes and brown them on all sides for about 5-7 minutes. This will lock in the flavors and help develop a rich base for the stew.Cook the Onion and Garlic
Add the chopped onion and minced garlic to the pot with the browned meat. Sauté until the onions become translucent and soft, about 5 minutes. Stir occasionally to prevent burning.Add Spices and Tomato Paste
Stir in the turmeric, cinnamon, cumin, and dried lime powder (or lime juice) to the pot. Mix well to coat the meat and onions in the spices. Then, add the tomato paste and stir until fully incorporated, allowing it to cook for another 2 minutes.Simmer the Stew
Pour in the broth and bring the mixture to a boil. Once it starts boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes. This will allow the flavors to meld and the meat to tenderize.Add the Celery and Herbs
Add the chopped celery, parsley, and cilantro to the stew. Stir well and cook uncovered for another 15-20 minutes, until the celery is tender and the stew has thickened slightly.Finish the Stew
Once the stew is ready, check for seasoning. Add salt, black pepper, and optional lemon juice or saffron water for extra flavor and fragrance. Stir gently and cook for an additional 5 minutes, allowing the flavors to blend together.Serve
Ladle the Khoresht-e Karafs into bowls and serve hot with steamed white rice or flatbread. The stew is flavorful on its own but pairs beautifully with a side of fresh herbs or a cucumber and yogurt salad.
Tips for Culinary Success
- Choice of Meat: Both beef and lamb work wonderfully for this dish, but lamb imparts a deeper, richer flavor. You can use either, depending on your preference or what’s available. Lamb shoulder or stew meat works best.
- Celery Tenderness: To avoid overly tough celery, cut the stalks into smaller pieces. Cooking them with the stew allows the celery to absorb all the flavors while becoming tender.
- Herb Variations: While parsley and cilantro are traditional, you can experiment by adding a pinch of dried mint or dill for an extra layer of flavor.
- Vegetarian Version: For a vegetarian take, simply omit the meat and use more hearty vegetables like carrots or potatoes, along with vegetable broth.
Frequently Asked Questions (FAQs)
1. Can I make Khoresht-e Karafs ahead of time?
Yes! This dish actually tastes even better the next day after the flavors have had more time to meld. Store the stew in an airtight container in the refrigerator for up to 3 days.
2. Can I use frozen celery in this recipe?
While fresh celery yields the best texture, frozen celery can be used if necessary. Just be aware that it may become a bit softer during cooking.
3. What can I serve with Khoresht-e Karafs?
Traditionally, Khoresht-e Karafs is served with steamed basmati rice, which soaks up the delicious stew sauce. You can also serve it with flatbread or a fresh salad of yogurt, cucumbers, and mint.
4. Can I make this dish spicier?
Absolutely! If you enjoy a bit of heat, you can add some green chili peppers or a pinch of cayenne pepper to the stew. Adjust the spice level to your taste.