Khoresh karafs
| [[File:|frameless|alt=]] | |
| A traditional Persian celery stew | |
| Alternative names | |
| Type | Stew |
| Course | Main |
| Place of origin | Iran |
| Region or state | Middle East |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | Celery, herbs, meat |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Khoresh Karafs (Persian: خورش کرفس) is a traditional Iranian stew made primarily with celery, herbs, and meat. It is a popular dish in Persian cuisine and is known for its rich flavors and aromatic herbs.
Ingredients[edit | edit source]
The main ingredients of Khoresh Karafs include:
- Celery
- Fresh herbs such as parsley and mint
- Lamb or beef
- Onion
- Lime juice or lemon juice
- Turmeric
- Salt and pepper
- Olive oil or vegetable oil
Preparation[edit | edit source]
To prepare Khoresh Karafs, the following steps are typically followed:
- The meat (usually lamb or beef) is cut into small pieces and browned in oil with chopped onions.
- Turmeric is added to the meat and onions, giving the dish its distinctive color and flavor.
- Chopped celery and herbs (parsley and mint) are added to the pot.
- The mixture is simmered with water or broth until the meat is tender.
- Lime or lemon juice is added to the stew for a tangy flavor.
- The stew is seasoned with salt and pepper to taste.
Serving[edit | edit source]
Khoresh Karafs is traditionally served with Persian rice, often saffron-flavored, and is accompanied by yogurt or salad. It is a staple in many Iranian households and is enjoyed for its balance of flavors and nutritional benefits.
Variations[edit | edit source]
There are several variations of Khoresh Karafs, depending on regional preferences and available ingredients. Some versions may include additional vegetables such as carrots or potatoes, while others might use different herbs or spices to enhance the flavor.
See also[edit | edit source]
References[edit | edit source]
External links[edit | edit source]
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Contributors: Prab R. Tumpati, MD
