Persian Celery Stew – Khoreshte Karafs

[the_cooking_mom]

Здоровое, домашнее блюдо. Нам с мужем обоим понравилось. Овощи отдельно не обжаривала и воды не добавляла. На медленном огне тушила чуть больше часа.

4 tbsp olive oil, divided
▢7-8 celery stalks, chopped into 1/2 inch pieces
▢1 cup fresh mint, finely chopped*
▢1 1/2 cup fresh parsley, finely chopped
▢1 large yellow onion, finely diced
▢1 lb lamb, stew meat (cut into 1 inch pieces)
▢1/2 tsp turmeric
▢1/2 tsp black pepper
▢4 cups water
▢4 Persian dried limes
▢1 tsp salt

Heat 2 tbsp olive oil in a pan over medium heat.
Add celery, mint, parsley and saute until herbs start getting dark and release their aroma. Set aside.
In a large pot, heat 2 tbsp olive oil.
Saute onion until golden.
Add in lamb meat stew with turmeric and black pepper. Saute until lamb is brown.
Add in sauteed celery and herbs to the lamb and onion mixture.
Cook for about a minute. Add in water and bring to simmer.
Cover and cook for about 45 minutes to and hour until the lamb is fully cooked and tender.
Pierce the dried Persian limes with a fork and add them to the stew. Cook for about 10-20 minutes until they soften. Press against the pot so they release their sour juice.
Season with salt.
Serve warm with Persian style white rice or saffron rice.

Источник: https://www.unicornsinthekitchen.com/persian-celery-stew-khoreshte-karafs-vegetarian-version/?utm_source=convertkit&utm_medium=email&utm_campaign=A+Warm+Persian+Stew+for+Mid-Winter+Blues+-+20696932#wprm-recipe-container-3532