Ok so in my post on BATCH COOKING I said I’d post a couple of recipes for the Iranian Dishes I made … and here is the second one … Khoresht Karafs … its basically a celery stew with meat and it has always been one of my favourites … the recipe is my Mum’s and its delicious … whenever I used to go away on a trip on my return home my Mum would always make this for dinner … Yum! … so here goes …
- 2 medium sized onions chopped
- 1-2 cloves of garlic crushed
- 2 tbsp oil
- 1 vegetable stock cube (or 1-2 tsp powdered stock)
- 500-700g Lamb/Beef or Chicken breast meat cut into cubes
- 1 bunch Celery stalks chopped into 2-3cm pieces (if the stalks have leaves keep them)
- 1 bunch fresh parsley chopped finely (if you have kept any celery leaves chop them up with the parsley)
- 3-4 tbsp of dried mint
- 2-3 tbsp fresh lemon juice
- 1 tsp turmeric
- Salt, Pepper
- Lightly fry the onions in the oil and when slightly coloured add the garlic … cook for a couple more minutes.
- Add the meat and fry for a few minutes to brown the outsides – if using lamb or beef add a little water at this stage and cook until almost all the way done before moving to the next stage.
- Add the celery … traditionally some people fry the celery first before cooking with the meat but I prefer to add the celery in here raw … I prefer it to be a bit crunchy and also uses much less oil so its also healthier.
- Add the Turmeric along with Salt and Pepper to taste, stock cube, dried mint, fresh chopped parsley and lemon juice.
- Add enough water to the pan to just cover the ingredients without fully submerging them, pop on the lid of the pan and cook on low for 30 – 45mins … taste and tweak the seasoning if needed.
Serve with rice and a dollop of yogurt if you fancy it … I’ve been trying to eat more brown rice recently so we had ours with that … I even had some for lunch one day mixed with Quinoa instead of rice … you should get about 6-8 portions out of this depending on how big your portions are 🙂
Till next time …