There are few things more comforting than stew during the holiday season and this Persian celery stew is no exception. Typically served with rice, this dish combines succulent meat with the crisp, aromatic flavor of celery, the brightness of a host of verdant herbs, and the earthy, citrus notes of dried limes. Aashpazi shares a quick, but hugely flavourful, iteration of the dish but you can add in prunes, pomegranate molasses, and/or beans should you want an added depth of flavour and texture. Also, feel free to substitute the meat of your choice; beef is recommended here but we've had khoresht karafs with lamb and chicken and they're equally delicious (although we do like the balance of a richer red meat and sharp celery!).
We strongly encourage you to use the leaves of the celery if you can. It can be difficult to find unsheared celery stalks at grocery stores but the leaves add such an important flavour that it's worth trying to find them! With or without celery leaves, this khoresht karafs makes a stunning hearty appetizer soup or a warming winter main course!
1 Bunch Celery
1/2 lb (226g) Stew Beef
1 Bunch Each: Mint, Celery Leaves, Parsley
Turmeric, Salt, Ground Chili Pepper
2 Dried Limes
4 Tbsp Vegetable Oil
1 Small Onion
Dice the onion.
Chop stew beef in small pieces.
3. Soak the dried limes in boiling water for 20 minutes.
4. Mince the Herbs (Celery leaves, parsley and mint).