Khoresh Karafs Persian Celery Recipe

🧂 Ingredients

• 14-16 Celery Stalks

  artfully chopped into ½-inch verdant pieces, adding a crisp and refreshing texture
• 8 Tablespoons of Extra Virgin Olive Oil

  the liquid gold that lays the foundation for this culinary symphony, divided for layered richness
• 8 Cups of Pristine Water

  the liquid canvas for this savory creation
• 2 Cups of Fresh Mint

  hand-harvested and finely chopped, infusing a burst of herbaceous aroma
• 3 Cups of Fresh Parsley

  meticulously chopped to contribute a vibrant green and earthy note
• 2 Large Yellow Onions

  finely diced into aromatic pearls, laying the flavor base
• 2 lbs of Tender Lamb Stew Meat

  each piece a succulent bite-sized treasure, cut into 1-inch cubes
• 1 Teaspoon of Sunlit Turmeric

  adding a golden hue and warm undertones
• 1 Teaspoon of Freshly Ground Black Pepper

  for a hint of bold and zesty warmth
• 8 Persian Dried Limes

  exotic orbs that impart a tangy and citrusy essence
• 2 Teaspoons of Pink Himalayan Salt

  finely milled for precise flavor enhancement

Instructions

• 1 Wash and chop 14-16 celery stalks into ½-inch pieces, providing a crisp and
  refreshing texture to the stew.
• 2 In a large pot, heat 4 tablespoons of extra virgin olive oil over medium heat.
  Add finely diced onions and sauté until golden brown.
• 3 Add 2 lbs of tender lamb stew meat to the pot. Brown the meat on all sides to
  enhance its flavor. This step adds richness to the stew.
• 4 Sprinkle 1 teaspoon of sunlit turmeric and 1 teaspoon of freshly ground black
  pepper over the browned meat for a golden hue and zesty warmth.
• 5 Stir in 2 cups of fresh mint and 3 cups of fresh parsley, finely chopped. These
  herbs contribute a vibrant green and earthy note to the stew.
• 6 Add the chopped celery pieces to the pot, distributing them evenly among the
  lamb and herbs.
• 7 Insert 8 Persian dried limes into the stew. These exotic orbs will impart a
  tangy and citrusy essence, elevating the flavor profile.
• 8 Sprinkle 2 teaspoons of pink Himalayan salt into the pot, finely milled for
  precise flavor enhancement. Adjust salt to taste.
• 9 Pour 8 cups of pristine water into the pot, creating the liquid canvas for your
  savory creation.
• 10 Bring the stew to a simmer over medium heat. Once simmering, reduce the heat to
  low and let it simmer for 2-3 hours, allowing the flavors to meld and the meat
  to become tender.
• 11 Drizzle the remaining 4 tablespoons of extra virgin olive oil over the stew
  before serving. Adjust seasoning if needed. Serve the Khoresh Karafs hot with
  steamed rice or your preferred side.
• 12 Relish the rich and flavorful experience of Khoresh Karafs, savoring the layered
  richness of olive oil, the earthiness of herbs, and the succulence of tender
  lamb.

Nutrition Info