Celery Stew, Khoresht Karafs
"Khoresht Karafs" 1 Bunch Celery 1/2 lb (226g) Stew Beef 1 Bunch Each: Mint, Celery Leaves, Parsley Turmeric, Salt, Ground Chili Pepper 2 Dried Limes 4 Tbsp Vegetable Oil 1 Small Onion PREPARATIONS: 1- Dice the onion. 2- Chop stew beef in small pieces. 3- Soak the dried limes in boiling water for 20 minutes. 4- Mince the Herbs (Celery leaves, parsley and mint). 5- Cut Celeries in 2 inch pieces. 6- Boil 4-5 Cups Water. DIRECTIONS: 1- Fry the onions in a small pot with 2 tbsp vegetable oil until translucent . 2- Add the Chopped Stew beef to the pot, stir and continue frying until the beef becomes brown. 3- Add Turmeric, salt and ground chili pepper, stir and continue frying for 2 more minutes. 4- Pour in enough boiling water to the pot to cover the mixture by 2 inches (Approx. 1.5 cup Boiling water). 5- Cover the pot with the lid and simmer it for 75 minutes. 6- Meanwhile, fry the chopped Celery with 2 tbsp Vegetable oil in a pot until they turn brighter green. 7- Add the minced herbs ( Mint, Celery Leaves, Parsley) to the pot, stir and fry along until the herbs become dark green. 8- Add the fried bergs and celery to the beef's pot, stir well until well mixed. 9- Cover the pot with the lid and continue cooking for 30 more minutes at low heat. 10- Make few holes into the soaked limes and add it to the pot. 11- Cook for 15 more minutes.Read More
Celery Stew, Khoresht Karafs Calories and Nutrition Values
Celery stew is a healthy stew that contains high value of vitamin A and vitamin C. Celery may lower blood pressure and have shown to be effective in the prevention of cancer. A bowl or 6.7 ounces (190 grams) of celery stew has about 242 calories and has or little cholesterol.Read More
- 1/3 Cup Split yellow peas
- 1/2 lb (226g) Ground Beef
- 1/2 bunch: Savory, Tarragon, Leek Chives & 1/8 bunch Mint
- 1/3 Cup Rice
- Turmeric, Salt, Ground Chili Pepper
Persian spice mix (Advieh)
- 2 Eggs
- Walnuts, Dried Apricots, Dried Barberries
- 1 Tbsp Tomato paste
- Vegetable oil
1- Hard boil an egg.
2- Grate 1 small onion, squeeze out the juice and keep the pulp (as shown in the video).
3- Slice 1 medium size onion.
4- Mince the herbs.
5- Pre-cook 1/3 cup rice.
6- Dice the walnuts, dried apricots and dried barberries (as needed).
7- boil 5-7 cups of water.
1- Put the split yellow peas in a pot, add boiling water until it covers them up and simmer for 15 minutes over low heat and drain.
2- Fry the sliced onions in 2 tbsp vegetable oil until golden.
3- Put the grated onions in a bowl, add the split yellow peas and 1/3 cup of the cooked rice.
4- Add the ground beef to the bowl and mix.
5- Add turmeric, ground chili pepper, salt and the minced herbs (keep 1/8 of the herbs to use in step 9) to the bowl and mix well.
6- Beat one egg and add it to the bowl and mix thoroughly.
7- Take a chunk of the mixture. Stuff with 1/8 of the boiled egg, walnuts, dried apricots and dried barberries. Wrap and pinch the edges to seal and make a meat ball shape.
8- Back to the frying onion pot, add turmeric, persian spice mix (Advieh), ground chili pepper and continue frying for 5 minutes.
9- Add 1 tbsp tomato paste and the rest of the herbs, stir well and fry for 5 more minutes.
10- Add boiling water to the pot and stir.
11- Put the meatballs in the pot, let it simmer for half an hour.
12- Flip the meatballs over and continue simmering over low heat for 30 more minutes.
Read more about Koofteh Tabrizi calories and nutritional facts