Celery Stew. Taste’s better than it sounds…I promise!
This is one of my favorite Persian stews I crave all the time and don’t make often enough. To be honest, for a long time, I assumed it was too time-consuming. But a few tricks have helped expedite the process, like using a food processor for the herbs (thanks, Mom, for coming to the rescue and fixing mine!).
Speaking of herbs, I don’t bother removing the stems. It takes too much time and I wholeheartedly believe every bit ought to be used for flavor and health. And as you can see, my methods are far from perfect. I don't worry about chopping the celery into equal size pieces…there's already enough to fuss in my life.
It was so supportive to have helping hands in the kitchen…my cousin showed up, making the process more fun and manageable. We took turns chopping, sautéing, and tasting,
bringing the wisdom of our mothers and aunts and trusting ourselves along the way.
This stew is also delicious sans meat! If you go that route, I'd suggest adding a dollop or two of miso paste to give more umami and depth.
As always, feel free to ask questions in the comments below.
Salamati,
TMP
Celery Stew - Khoresh Karafs
Serves 4-6
Ingredients:
1 pound meat (lean beef, chicken thighs, or lamb), washed and cut into cubes [Meatless Option: use a dollop or two of miso]
1 large onion, peeled and chopped
2 large cloves of garlic, minced
1 head of celery, washed, cut into 1-inch pieces
2 bunches of fresh flat-leaf parsley, finely chopped
1 bunch fresh mint, finely chopped
2-3 tablespoons dried mint (if you have it on hand)
2-3 tablespoons lime/lemon juice (can be adjusted to your liking) and two dried limes (if you have them on hand)
1/2 teaspoon turmeric
Salt and pepper to taste
Avocado oil or olive oil
Water
Just a tip:
The moment I get home from the grocery store, I fill a large bowl with water and add all my herbs to soak. This helps remove dirt and debris from your tender greens. After a good rinse, I lay them out to dry on a large towel.
Method:
In a large pot, sauté chopped onions in 3 tablespoons oil over medium-high heat until they become light golden brown. Add the garlic and sauté for an additional 2-3 minutes.
Add the turmeric and meat, stirring and browning on all sides. (If meatless, add your miso here but skip the browning). Add salt and pepper to taste. Add 2-3 cups of water, bring to a boil and then reduce heat to medium-low and cover.
In a large frying pan, heat 2-3 tablespoons oil over medium-high heat, sauté celery until soft, add parsley and mint, stir well and sauté for another 3-4 minutes.
Add celery and herb mix, plus dried limes (if using), to the large pot. Add more water if needed, continue to cook, covered for a total of about an hour total, or until meat is tender. Add lime juice towards the end, before serving.
As always, taste as you go and adjust seasoning to your taste along the way. Sometimes I add a pinch of cayenne pepper to spice things up!
Serve with rice, plain yogurt, and salad.
Naz Dervian does a beautiful job explaining the process of making Persian rice here! Her fantastic cookbook…Bottom of The Pot can be purchased at most local bookstores or online.