Khoresh Karafs 😋 Khoresh Karafs, Persian celery and meat stew, is one of the most delicious, and perhaps one of the most controversial, Persian stews. They say you either love it or hate it, but once you love it, you can never get enough of it. Often considered a rival to Ghormeh Sabzi, it is just as hearty, fragrant, and satisfying. Ingredients (Serves 5-6) For the Stew * 300 g fresh parsley, about 3 bunches * 100 g fresh mint, about 1 bunch * 8–10 celery stalks, preferably with leaves * 1 large onion, finely chopped * 500 g lamb or beef, cut into bite-sized pieces * 1 tablespoon salt, or to taste * 1 teaspoon turmeric * 1 teaspoon black pepper * 3–4 tablespoons verjuice or lemon juice * 3–4 cups boiling water * Olive oil, as needed Instructions Step 1: Prepare the Herbs Remove the parsley and mint leaves from the stems. Soak the leaves in cold water for about 15 minutes, then rinse thoroughly. Repeat this process three times to remove any sand or dirt. Drain the herbs well and let them dry for a couple of hours before chopping. This makes them easier to chop and helps them sauté more evenly. Finely chop the parsley and mint using a knife or food processor. If your celery has leaves, finely chop those as well and add them to the herbs. Heat some olive oil in a large pan over medium heat. Add the chopped herbs and sauté for about 20 minutes, stirring frequently, until they release their moisture and turn a deep green. Be careful not to burn them, as burned herbs can make the stew bitter. Remove from the heat and set aside. Step 2: Prepare the Stew Heat some olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until golden. Add the lamb or beef and cook until browned on all sides. Add the salt, turmeric, and black pepper and stir well. Add the sautéed herbs and mix everything together. Pour in enough boiling water to come about 1 inch above the ingredients, approximately 3–4 cups. Increase the heat and bring the stew to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1 hour, or until the meat is about halfway cooked. Step 3: Prepare the Celery Cut the celery stalks into approximately 1-inch pieces, or slightly larger if you prefer. Heat some olive oil in a pan over medium-low heat. Add the celery and sauté for about 15 minutes, stirring occasionally, until lightly golden and slightly crisp around the edges. You can add about ½ teaspoon turmeric while sautéing the celery for a beautiful golden color. Remove the celery from the pan and add it to the stew along with the verjuice or lemon juice. Verjuice gives Khoresh Karafs a distinctive, delicate sourness that pairs especially well with the celery. Cover the pot and continue cooking over very low heat for another hour, or until the meat is completely tender and the stew has thickened and developed a rich flavor. Chelo with Crispy Rice Tahdig Ingredients * 3 cups basmati rice * 3 teaspoons salt for soaking the rice * 2–3 tablespoons bloomed saffron * 4 tablespoons olive oil or butter Instructions Wash the rice three times. Soak in water with 3 teaspoons of salt for 1 hour. Bring a large pot of water to a boil. Add the rice and salt and cook over high heat for 6–8 minutes, or until the rice is about 80% cooked. The grains should be tender on the outside but still slightly firm in the center. Drain the rice and set aside. Add some olive oil and the bloomed saffron to the bottom of the pot. Return the rice to the pot and gently level the surface with the back of a spoon. Drizzle the butter or some olive oil over the rice. Cover the pot and cook over low heat for 45 minutes to 1 hour, until the rice is fully cooked and fluffy and the bottom forms a crisp, golden tahdig. Carefully flip the rice onto a large serving platter. Serve with Khoresh Karafs and Salad Shirazi. Noosh-e Jaan 😋 #persianfood #tahdig #khoresh #dinnerrecipes #iranianfood - @persian_maman