Wednesday, December 3, 2008

Khoreshe Karafs (Celery Khoreshe)

This entry has been taken from The Art of Persian Cooking, authored by Forough Hekmat.

Khoreshe is a Persian stew. All khoreshes are modestly spiced, but flavored with sour juices. The meats most often used for khoreshes are lamb, chicken, duck or other fowl rich in fat. The usual spices used are saffron, black pepper, and turmeric, but for some khoreshes hot spices are required.

Serves 4 to 5

1 Pound hind shanks or round of lamb or veal, cut into large pieces
1 onion, chopped
1/2 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons cooking oil
2 cups hot water
A large bunch or 2 small bunches of celery with the leaves
1 small bunch mint (1 ounce), if desired
1/2 cup lemon juice
1/2 teaspoon saffron

Saute the meat with the onion, turmeric, salt, and pepper in half the oil until well browned. Add the water, cover, and simmer for 15 minutes. Cut off and set aside the celery leaves and cut the stalks into 4-inch pieces. Saute them slightly. Mince celery leaves, coriander or parsley, and the mint. Saute in remaining oil and add to the meat with the lemon juice. Simmer for about 30 minutes, or until meat is partially tender. Place celery pieces on top of meat and continue to simmer over low heat for 30 minutes longer, or until meat is tender and the gravy is rich. Add prepared saffron and serve with chelou, kateh or dami and fresh lime or lemon.

Note: Fresh green beans may be used instead of celery. When using beans, add 1 cup tomato juice or 3 large tomatoes, chopped, and no lemon juice.

Picture courtesy of Wikimedia Commons.

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