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Khoreshe Karafs
Celery Stew
• 1 to 1.5 pounds of beef cut into 1 inch cubes
• 1 head of celery (preferably with the leaves)
• 2 bunches of mint (~ 0.5 lb.)
• 1 bunch of parsley (~ 0.25 lb.) or equivalent amount in
spinach
• 1 large yellow onion
• 2 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. cinnamon
• 1/4 tsp. turmeric
• juice of 1 - 2 lemons (depending on taste and lemon size)
Directions:
1. Cut the celery in 2 inch long pieces and stir fry them over
med/high heat for about 10 - 15 minutes. They should change
color a little, but they should not be very dark. Set aside.
2. Clean, dry (make sure they are very dry) and chop the mint,
parsley, and the celery leaves very fine. Stir fry the chopped
vegetables and herbs the same way as the celery. Set aside.
3. Chop the onions coarsely and fry them in about 2 Tbsp. of oil
over med/high heat till they are lightly golden. Add the beef
and keep frying till all the juices are absorbed. You may add a
couple of cloves of garlic (minced) in the middle of this stage.
4. When the juices are absorbed, add the spices and fry for a
minute or so (don't over fry), and then add the fried celery and
vegetables/herbs. Add 1/2 - 1 cup of water and bring to boil.
The amount of water depends on the rest of the ingredients. You
want enough water to almost cover every thing, but it should
still be thick! Add the lemon juice also.
5. Cover and reduce heat to low/med and simmer for 1.5 to 2
hours till the meat is cooked to your satisfaction. If the
liquid is too thin, cook uncovered.
2. Serve over hot basmatti rice.
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