Want to WOW the family with a meal that’s hearty, healthy & flavorsome? Then my take on this traditional dish will have them queuing for seconds for sure!
I love food from around the world, especially anything that can be teamed with rice, that’s where my love for Persian food came from. I have eaten a wide variety of Persian dishes, but never actually bothered to learn to cook them till a few years ago.
Persian food is very aromatic & has to be one of the most healthy cuisines I know! I usually associate healthy food as un-tasty but not Persian cuisine! Most of the Khoresh are full of herbs & hearty vegetables & meats with little to NO fat & major flavour!
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Isn’t Persian Food Hard To Make?
Don’t be put off & think Persian food is difficult to cook, it really isn’t! You cant go wrong as long as you have some REAL Saffron & Turmeric & Lemon to get you through…… I know some Iranians will probably be reading this & be shaking their heads in disgust 😛 but honestly it isn’t that hard!
What Is This Khoresht?
Celery stew (Khoresht Karafes) is a healthy & delicious traditional Iranian/Persian dish. It’s a combination of meat, sliced celery, finely chopped parsley, fresh mint & freshly squeezed lime juice,
or Lime Limu/Limu Omani (See Below) My preference is made with Lamb & using Lime Limu, but you can of course use chicken!
What is Lime Limu?
Persian Dried Limes/Lime Limu or Limu Omani are dried limes that is an essential ingredient in the cooking of Iran, Iraq and Gulf States.
You simply wash them well and drop a few of them into the pot. As the cooking liquid goes through the limes, they add an amazing freshness to the entire dish. They taste best with lamb dishes, but can be pared just as well with chicken or fish.
This dish is a crowd pleaser is really tasty & has some very fresh aromatic flavors & smells heavenly when cooking! It really will awaken the senses. If that doesn’t bring them scurrying to the kitchen, then I’m not sure what will?!
- 1 Lb meat washed and cut into cubes (if using Chicken, legs & thighs work best)
- 1 Large Onion Chopped
- 1 Head of Celery, Washed, cut into 1-inch pieces
- 2 Bunches fresh flat-leaf parsley, finely chopped
- 1 Bunch fresh mint, finely chopped or 2-3 tablespoons dried mint
- 2-3 tablespoons lime/lemon juice (can be adjusted to your liking) or 1 Lime Limu
- 1 Teaspoon turmeric
- Salt and pepper to taste
- Olive oil
- 1 Jug Water/Vegetable Stock (enough to cover meat & stew)
- In a large pot, saute chopped onions in olive oil over medium-high heat until they become light golden brown.
- Add the meat & Turmeric
- Stir and brown the meat on all sides.
- Add salt and pepper to taste.
- Then add your jug of water/stock & add your Dried Lime & bring to a boil, reduce the heat to medium-low to simmer, cover and cook.
- In a large frying pan, heat 2-3 tablespoons of oil over medium-high heat saute celery until soft
- Add parsley and mint
- Stir well and saute for another 3-4 minutes until fragrant.
- Add the sauteed vegetables to the pot
- Add more seasoning & water now if needed,
- Cover and continue cooking for another hour and a half or when the meat is fully cooked.
Judge the liquid amount by the amount of Celery & Meat/Chicken you have, make sure the water/stock completely covers them so they can simmer without being burnt. If you can't get hold of the Dried Limes, then freshly squeezed lime or lemon juice can be used as substitute. Just add according to taste. I use a pressure cooker to make the meat tender & flavors develop quickly.
Serve with rice & Salad. This is such a deliciously simple recipe that you will add to your weekly repertoire for a go-to meal that will always please the brood!
So tell me what you think of my #Bishbashbosh take on this ancient dish? Would you add more lemon into the mix? Let me know in the comments below & don’t forget to share!