Make your first Persian stew or “khoresh”, an easy Persian celery Stew | Khoresh/t Karafs! This healthy stew is a great dish to start with, including ingredients that are easy to find.
Guess what, it’s home chef, Beata’s joon’s very first Persian dish she made herself! For co-host Bita, she grew up eating it on regular rotation as a healthy choice, made with chicken.
What we like about it:
- Readily available ingredients
- Easy to make
- Can easily make it vegetarian/vegan
Basics of recipe:
- Celery, onions, herbs (parsley and mint)
- Fried onions with turmeric
- Add chopped fresh herbs and chopped celery
- Cook meat along side and add later
Recipe variations:
- Artichoke version
- Tomato sauce or tomato paste
- Meat of choice or vegetarian
- Addition of dried sour lemon, limoo omani or lemon juice
- Fresh, frozen or dried herbs
Interesting to note, there is a hot debate between Khoresh/t Karafs and Ghormeh Sabzi!
Ask the Beats
Sara from Burlingame, California wants to know, “I’m allergic to tomato based products, what’s a substitute for tomatoes in Persian stews?”
Well, you can simply omit tomato paste/sauce/tomatoes from most Persian stews. Try adding lemon juice for sourness, or “ab eh aloo” (sour plum juice) to experiment with adding sour notes and more color.
Link to Episode 8: Persian Stews | Khoresh
All Modern Persian Food episodes can be found at: Episodes
Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food!
Co-host Bita Arabian blog: Oven Hug – Healthy Persian Recipes | Modern Persian Recipes
Beata’s recipe for: Vegan Khoresh Karafs – Celery Stew With Mint and Parsley
Beata’s recipe for: Khoreshteh Karafs Celery and Herb Beef Stew
Bita’s recipe for: Khoresht Karafs | Persian Celery Stew Recipe – Oven Hug
Podcast production by Alvarez Audio
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