Khoresh-e Karafs (Persian Celery Stew) خورش کَرَفس دستور اصیل ایرانی
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- Опубликовано: 16 окт 2024
- This celery and meat stew is another delicious and super popular Persian/Iranian stew. It's quite special for me because my mom made it for me as a home-coming dish for years because she knew it was one of my all time favorites. It follows the standard Persian khoresh (stew) technique of sautéing all the herbs, veggies and meat, then do a low and slow simmer until it melts in your mouth! It does take some time to cook it but it's a straight forward and simple recipe. Enjoy it with Persian rice and a simple salad! You will not be disappointed!
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Full recipe for this celery stew is in first comment under this video.
0:00 Introduction
PERSIAN KHORESH-E KARAFS (CELERY STEW)
- RECIPE
Makes 4 servings
INGREDIENTS:
1/2-pound Stew beef (cut in 1- to 1 1/2-inch pieces)
1/2-pound Celery stalks (cut in 1/2-inch pieces)
10 g Celery leaves (chopped finely)
25 g Mint leaves (chopped finely)
75 g Parsley Leaves (chopped finely)
1/2 large White or Yellow Onion (chopped)
1/4 tbsp Turmeric Powder
1/2 tbsp Tomato paste
1 1/2 cups Chicken broth (heated)
1/16 tsp Cayenne or Aleppo pepper (optional)
3/4 tsp Salt
1/4 tsp Freshly ground black pepper
1/2 tbsp Freshly squeezed lime juice
1/2 tbsp Worcestershire sauce
Vegetable oil (such as grapeseed)
DIRECTIONS:
-- Wash and cut celery stalks in 1/2-inch pieces.
-- Finely chop the celery leaves, mint, and parsley.
-- Heat 3 Tbsp of vegetable oil in a large frying pan over medium-high heat until it starts shimmering.
-- Add the celery stalks, celery leaves, mint leaves, and parsley leaves.
-- Sauté celery and herbs while stirring occasionally until celery stalks start getting golden brown on the edges.
-- Remove the pan with cooked celery and herbs from the burner.
-- Heat 3 Tbsp vegetable oil in a medium-sized stew pot or Dutch oven over medium-high heat until the oil is shimmering.
-- Add the chopped onion and sauté (stirring occasionally) until onion starts to get golden brown on the edges.
-- Add the turmeric powder to the onion and keep cooking while stirring to incorporate (about 1 minute).
-- Pat-dry the meat chunks with a towel/paper towel to remove as much moisture as possible.
---- This prevents the meat from sweating and helps it brown.
-- Add the meat and tomato paste to the onion and turmeric mixture and continue cooking while stirring occasionally until the meat changes color and starts getting a darker color on the edges and tips.
-- Add the pre-cooked celery and herbs to the meat and onion mixture and continue cooking while stirring occasionally, for 2 more minutes.
-- Add hot chicken broth to the meat and vegetables. Stir for half a minute.
-- Bring to a boil then drop temperature to low and put the lid on the pot.
-- Let the stew simmer for 2 hours on low temp.
---- Uncover and stir a couple of times during the 2 hours.
-- After 2 hours, stir in the salt, black pepper, cayenne (or Aleppo pepper), and Worcestershire sauce
-- Cover and let the stew cook for another 30 minutes.
-- After a total of 2.5 hours of simmering, turn off heat.
-- Taste and adjust salt.
---- Add a dash of lime juice, it not tangy enough.
SERVING SUGGESTIONS:
-- For the best taste, make this khoresh a day or two ahead of serving to allow the flavors to meld.
-- Serve your Khoresh-e Karafs with Persian rice and a salad.
I’ve made this over 20 times and everyone loves it. They like it better than my Persian mum’s recipe. I don’t know what these haters are talking about but this recipe is amazing, easy, and best of all, my kids love it! Bah bah!! Kheley khoshmaszast!
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I just made this, the whole family loved it! It’s going into the rotation for sure. I love celery and to get a recipe that everyone likes, uses a cheap, delicious vegetable, and is this easy is unbelievable. Thank you so much!
Thank you, looks so delicious... excited to make my hometown comfort food!
I literally just made Ghormesabzi with your recipe!!!👌👌👌🙏🙏🙏
Thank you so much for this and all your videos! I am cooking this right now and I am so excited for it. You make the meals I ate as a kid accessible, since I don't speak Farsi and it's so hard to cook what I remember eating. It really brings me joy, so thank you!!!
I love eating celery stew w/Persian pomegranate chicken, and a side ghormeh sabzi on crispy rice.
Persian food is truly AMAZING!!❤
Thank you for this video and your simple step by step detailed recipe.
My mom made it today for the 1st time. It turned out so yummy.
I LOVE ALL YOUR RECIPES....... SO DELICIOUS !
I love Iranian food. Please share more, persian food
Man 😂 you are such patient Dude 😊
Love your descriptions:)😊
I love your videos! Thank you so much for making them
I like your version recipe. Thnx !
چه رنگ و لعابی 😋😋😋
My mother made khoresh badamjan the other day... it's really good 😋
One of my faves! ❤️
Dude you are the best👍 I will do that in the 4th of July instead of burgers 😂
Looks delicious
Hello again Champion for another delicious meal. My comments contain constructive questions as well as curious ones:
1- Will it taste as good as if replacing the Worcestershire sauce with Persian Dry lime?
2- Do you think it will be as nice if using Spinach instead of the Herbs you’ve used in this recipe?
3- I would personally use Vegetable Stock instead of Chicken Stock, because of cross flavouring between the Beef and the Chicken!
4- I think you are absolutely right about changing your Derelict Saucepan to a new French Oven 🤫.
By the way, I will be using an Instant Pot instead of French Oven so I can cook it in a lot less time. Thanks buddy and keep well. 👍🙏🤗
The answer is “yes, try it” to all your questions! Make every recipe your own by experimenting and putting your touch, your angle on it! Enjoy! and don’t Ever trust a skinny cook! 😁
@@CafeBagheri thanks for the Yes answers and the advice.👍
NO
NO
absolutely no substitutions !! celery; parsley and mint. dried lime is in the ethnic section of your grocery store.
do not use tomato or tomato paste this is ludicrous.
persian food is dogma stick with the original recipe and don't listen to this guy at all.
Hello I saw this and I have some comments
If u sate salary separate and also do greens separate the result is more better
Hi There do you have a recipe or video for BORANI with kashk red beets it is like a soup? My late grandmother in Iran used to make it , it was very delicious. Thank you for all you recipes. BEST
red beet borani is on my list of videos to do. I do have a spinach borani video.
@@CafeBagheri I already watched and print that recipe. Thank you as always. Sara
Good job:)
Hello if i cant not eat parsley can i use something else ? Like spenat or so thx 😊
Cilantro, spinach or celery leaves would all work.
Another yummy dish, not so difficult ingredients to gather -perfect
But what happened to your pot ? I guess you tried to wash it in your dishwasher, and there was a sort of chemical-electrical reaction with other dishes or cutlery, right ? (it happened to me !)
Something like that! 😂
Hello, Do you have any videos on Tahchin or Dolmeh?
I have a Chicken Tahchin video. Check the videos list. Dolmed video is coming soon.
Hello, what could I use to replace tomato paste? (I just don't like tomatoes) :)
Hmmmmm….. try ketchup!
Just leave tomato paste out, I never use it.
@@sierakh8249 Try with tomato paste and let me know what you think.
@@CafeBagheri Hi thanks, I made the Khoresh- Karafs with tomato paste as you did, it turned out a very nice color and the taste was nice and richer. But I made the vegetarian version.
Dude your pot is like my grandmother pot 😂😂
سلام ایکاش رسپی رو فارسی بذارید
مخاطبین اصلی بنده انگلیسی زبانان غیر ایرانی هستند. میتونید گزینه ترجمه را بزنید.
Where's the Aloo?
@@heynedajoon Not all versions of Khoreshe Karafs have Aloo (plums), but tangy/sour taste profile was included in form of fresh lime juice and Worcestershire sauce. One of my primary goals with recipes I present here is that people living in north American & European countries can find the recipes in regular stores, as much as possible. But regional variations and personal preference play a big role in what you may see in one person's dish vs another person's! For example, I use tomato paste in this khoresh, but many people don't! But if you Google search and compare the recipes you find for khoreshe karafs, you will find out that many regions use tomato paste in it!
This dish isnt supposed to have tomato paste or chicken broth
@@jacquelinee8994 Yes, it can have both! You can use water or a flavored broth for any Persian stews. Tomato paste is added to this stew in many regions of Iran. A simple Google search will address this for you.
this stew definitely needs some lemon juice or sour grapes.
It does. See the recipe posted in the first comment here.
gloves in your own kitchen is wild
@@goliaboi Gloves are a must when you're cooking for more than yourself and the close family circle.
@@CafeBagheri at mcdonalds, sure
you ruined it. that's not khoreshte karafs at all. no tomato paste or chicken broth should be in it. plus you need fresh lemon juice. also don't fry the parsley and celery together for more than 30 seconds as it becomes bitter.
Thanks for watching.
@@bibbettyb9562 ... you are correct, there are as many versions of every dish as there are kitchens. Tomato paste is added to celery khoresh quite often.
@bibbettyb9562 they must be as good as you not knowing and arguing their wrong points and the logic behind their argument is that their relatives or someone they know made the same mistake so therefore it must be right 😂
@@PL-fc6hm ... again, (1) unless you could have tasted thousands of versions of this dish from thousands of different kitchens, you're just bull-shitting and being argumentative here! (2) I know I'm right because I have cooked this recipe tens of times (if not hundreds) and KNOW it's great! (3) A simple Google search of this khoresh will turn up several recipes with tomato paste! If you have a logical reasonable point to add, please continue educating us. Otherwise, you'll be blocked!
@CafeBagheri it sounds like you suffer from verbal diarrhoea and were dragged up instead of being brought up and have no manners.
1. I couldn't give a toss if you blocked me since there's no loss here and your cooking speaks for itself.
2. keep your neck wind in since I wasn't talking to you, I was talking about the ingredient you added wrongly to this traditional Iranian dish.
3. if you can't take criticism and makes you cry like a 3 year old kid who's lost his dummy then shut the comments section.
4. now do what you have to do after you finished crying.
خوب بود فقط خیلی بهم زدی وصدای قاشق وقابلمه سرم درد گرفت
I controlled myself not to comment but I am sorry I couldn't....
Firstly you never add mint to Khoresh karafs.... secondly please stop using this pan as soon as possible... it is truly so off-putting looking at the top edge of this old and mouldy pan, looks poisoneses, and really so off-putting.
How did you come up with this revoluting pan,?
You are a nice guy and really appreciate your efforts here, but why on earth you adding chicken broth to lamb stew? It's totally wrong thing to do!!
That pan need to go in the bin. Please get rid of it. I beg you. Every single time I look at it makes me feel sick.
This is ositive feedback. I never eat anything from that pan, please change it. Can't you seriously see this?
Thanks for your video
Work on your seving and presentations too. Putting this in the bowl truly killed it for me.
You need to think on every single llevel before making these videos. You have the basis, but your steps are completely wrong. Please please please ... get your hygiene right first and get ride of that pan. Thanks very much
1- Thanks for taking the time to comment and give me feedback. I really appreciate it.
2- I actually threw away that pan and all my old skillets a few months ago and ordered the whole set of HexClad brand skillets (Gordon Ramsey). But, I disagree with your disgust. An old pan doesn't make a dish, and there is no scientific evidence against using it. But get your distaste for it. Some people are revolted by others driving old clunky cars burning motor oil, but it gets someone else from point A to B. Again, your point taken and I have already upgraded.
3- RUclips videos are how-to videos not Food Network productions. Yes, time and budget admitting, we would love to have the best food presentation at the end for every video. But true foodies don't mind a simple presentation in a bowl as long as the recipe is clear and makes sense. But I get it; it wasn't good enough for your expectation!
Thanks again for watching and feel free to send me feedback. 🙏🏼
@CafeBagheri thanks for your comments, and I am truly very pleased and humble how you took my comments in. I'm glad you get rid of that pan. It is not about how old it is but more of how bad it looks for your videos. People completely could lose interest seeing you make food in that pan. You might have the best recipe in the world, but to be honest, your presentation and how people could connect and welcome it is also a different level of success, which you should think about.
I like the name CaffeBagheri very much because it is unique and nice build on that and focus on your presentation and how you serve and how your food and final product look so appealing and welcoming to people . I honestly could believe my eyes after all those nice efforts you serve that food in the bowel!!! Iranians don't eat khoresh and polo in the bowel! Never
They eat ASH in the bowl, not khoresh karafs.
I appreciate your reply and I am sorry if I was a bit harsh on you but you have something here please don't give up and work on details, presentations and delivery.
Add a bit of story and joke and fun in between. It is about food but it is also about you too. Pull out those knowledge and implement it to make the impacts. You can do it. Good luck
@gs2365 You are wrong about the mint. My mom has been making this dish for 30 years and mint is an important ingredient, she learned how to make this as a kid in Iran from my grandmother who has been making Persian food for 80 years haha. Born and lived in Iran her entire life. Before you comment with grammatically incorrect criticisms I’d suggest actually becoming an expert on what you claim to know.
@ARIY1411 how about that poisones pan? Would you ever ever eat anything from that pan? How about chicken broth to meat stew!! Please give me a break. Been cooking for good 30 years at a very professional levels and never seen anything like this mate. Hygiene always comes first, to even make this video with that rusty, filthy, revolting pan, only te me he is unable to see the very first principle of being the top chef. Hygiene and presentation and good quality ingredients. He is a very nice guy but he needs some direction. I have been a bit tough on him for his own sake and will help him improve
You need to find yourself a stainless steel pot, for food safety reasons, good recipe, I will make mine vegetarian.
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Hello! can i use advieh instead of spices in this recipe?
Absolutely, if you like the results.
@@CafeBagheri how much?)