ĂversĂ€tter detta recept till ditt sprĂ„k... Sidan kommer att uppdateras automatiskt.
Khoresh-e Karafs
Persian Celery Stew
A deeply flavorful and aromatic Persian stew featuring tender lamb, a generous amount of celery, and a unique tangy profile from dried limes and fresh herbs. This hearty dish is perfect for a comforting winter meal.
đ§ Ingredienser
- 500 g Lamb shoulder or leg
- 1 medium Yellow onion
- 1 teaspoon Turmeric powder
- 3 tablespoons Vegetable oil or Ghee
- 1 large bunch (about 8-10 stalks) Celery stalks
- 1 cup Fresh mint leaves
- 1 cup Fresh parsley leaves
- 3 medium Dried Persian limes (Limoo Omani)
- 4 cups Water or Lamb broth
- to taste Salt
- to taste Black pepper
- pinch Optional: Saffron threads
đšâđł Instruktioner
- 1
Heat 1 tablespoon of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (around 190°C / 375°F). Add the lamb cubes in batches, ensuring not to overcrowd the pot, and brown them on all sides until a deep golden-brown crust forms. Remove the lamb and set aside. Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes. Stir in the turmeric and cook for another minute until fragrant. Return the browned lamb to the pot.
â±ïž 20 minutes - 2
While the lamb is browning, prepare the herbs and celery. In a separate large skillet, heat the remaining 2 tablespoons of oil over medium heat (around 180°C / 350°F). Add the sliced celery and sauté for about 10-15 minutes, stirring occasionally, until it begins to soften and turn a darker green. Add the fresh mint and parsley to the skillet with the celery. Continue to fry, stirring constantly, for another 5-7 minutes, or until the herbs are fragrant and slightly darkened in color. Be careful not to burn them. This step is crucial for developing the stew's characteristic deep flavor and color.
â±ïž 25 minutes - 3
Add the fried celery and herb mixture to the pot with the lamb. Tuck in the pierced dried limes. Pour in the water or lamb broth, ensuring the liquid covers the meat and vegetables. Bring the mixture to a boil, then season generously with salt and black pepper.
â±ïž 5 minutes - 4
Reduce the heat to low, cover the pot tightly, and let the stew simmer gently for at least 2 hours, or until the lamb is exceptionally tender and falling apart. Stir occasionally to prevent sticking. If using, stir in the bloomed saffron during the last 30 minutes of cooking for an added layer of aroma and color. Taste and adjust seasoning as needed. The stew should have a rich, tangy, and herbaceous flavor.
â±ïž 2 hours to 2 hours 30 minutes - 5
Serve hot, traditionally with fluffy Persian rice (chelow). Discard the dried limes before serving or warn diners about them as they can be bitter if bitten into.
â±ïž 5 minutes
đĄ Proffstips
- âFor the best flavor, ensure the celery and herbs are fried until they are a deep, dark green. This caramelization is key to the stew's complexity.
- âPiercing the dried limes allows their sour essence to infuse the stew without making it overly bitter. If you can't find dried Persian limes, you can substitute with the juice of 2-3 fresh limes added at the end of cooking, but the flavor will be different.
- âThis stew is a classic example of Persian comfort food, perfect for colder months.
- âThe longer the stew simmers, the more tender the lamb will become and the deeper the flavors will meld.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a vegetarian version, omit the lamb and use firm tofu or mushrooms, sautéed until golden.
- Some recipes call for a larger quantity of celery for a more pronounced celery flavor.
- Veal can be used as a substitute for lamb, adjusting cooking time as needed for tenderness.