Khoreshte Karafs with rice
I don’t consider celery to be one of my favorite vegetables…but Khoresht-e Karafs is a whole different story! It actually tastes good!
I do know there a few different ways to making Khoresht-e Karafs, but this time I chose to make the version with tomato paste and saffron. The other version uses mint and parsley instead of tomato paste and saffron. Some people use only saffron or tomato paste and not both together.
Ingredients (4-6 people):
.5 lbs stew beef
2-3 celery sticks — chop up into thin slices (about 1 cm)
1 medium onion — chopped up
1-2 tablespoons tomato paste
1 tablespoon liquid saffron — you can adjust the amount or not include it
1-2 cups water
oil
turmeric
salt/pepper
Directions:
Begin by heating oil in a pot and frying the chopped onion until tender and golden in color. Add the stew beef and stir. Add turmeric, salt, and pepper to the beef. Add the celery and saute for a bit then add the water to the pot and cover the pot with the lid. The stove top heat should be on medium. Note: You can fry the celery separately for a bit in a different frying pan and then add to the stew.
Add the tomato paste and saffron and then stir. Allow the stew to cook until it gives out oil and is thickened (not too watery). The Khoresht Karafs will need to cook for at least 40 minutes on medium heat.
Serve with rice.
Hi thanks for the lovely and quick recipie, I had once made it with Parsley and Mint without the tomato puree. But I wasnt sure if i should have added some Lemon / Lime juice near the end of the cooking!
Please do correct me if i made it wrong. Thanks again and if you know of any persian cookery classes in Tehran , pls let me know their addresses or a couple of websites so i can enrol and better my cooking as i would like to be as good as an iranian man or woman cook , chef , or housewife.
Yes, lemon juice would be a good addition in the end, but not too much of it. I’m sorry I don’t know of any classes in Tehran. Good luck