Khoresh Karafs

Celery, parsley and mint are gently fried and simmered with beef, giving a green, aromatic stew with a lime tang.

TIME BREAKDOWN
Prep: 40 min
Cook: 2h 10m
Total: 2 hours 50 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Medium

Ingredients

  • 600g stewing beef, cut into 3cm cubes
  • 2 onions, finely chopped
  • 5 tbsp sunflower oil, divided
  • 1 tsp ground turmeric
  • 700g celery (about 1 head), strings removed and cut into 1cm slices
  • 150g fresh flat-leaf parsley, finely chopped
  • 50g fresh mint leaves, finely chopped
  • 4 tbsp lime or lemon juice
  • 1 tsp salt
  • ½ tsp black pepper

Method

  1. Heat 2 tbsp oil in a large pot and fry the onions for 12 minutes until golden. Stir in the turmeric, then add the beef and brown for 8-10 minutes. Add 700ml hot water, the salt and pepper, cover and simmer gently for 1 hour.

  2. Heat 1 tbsp oil in a pan and fry the celery over a medium heat for 8 minutes until lightly golden. Set aside.

  3. In the same pan, heat the remaining 2 tbsp oil and fry the parsley and mint for 8-10 minutes until dark green and fragrant.

  4. Stir the herbs and celery into the beef, cover and simmer for 40-45 minutes until the beef and celery are tender.

  5. Add the lime juice, simmer for 10 minutes and adjust the seasoning. Serve with chelo.