Khoresh Karafs (Persian Celery Stew With Lamb)
Updated September 17, 2020
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
FOR THE STEW
1 large bunch curly parsley
1 small bunch fresh mint
½ cup olive oil
1 pound lamb shoulder (or beef chuck), cut into 1-inch cubes
1 teaspoon ground turmeric
Kosher salt and black pepper
1 large yellow onion, halved and thinly sliced
2 garlic cloves, minced
2 tablespoons unsalted butter
1 large head celery (1 to 1 ½ pounds), trimmed, pale green leaves reserved, stalks cut on an angle into 1-inch pieces
¼ cup lemon juice (from about 2 lemons)
¼ cup lime juice (from about 3 limes)
½ teaspoon saffron threads, crushed
Buttered steamed white rice, preferably basmati, for serving
FOR THE FRIED SHALLOTS (OPTIONAL)
1 large shallot, thinly sliced
1 tablespoon all-purpose flour
½ cup canola oil
Pinch of kosher salt
Nutritional analysis per serving (6 servings)
19 grams carbs; 65 milligrams cholesterol; 640 calories; 32 grams monosaturated fat; 9 grams polyunsaturated fat; 13 grams saturated fat; 57 grams fat; 4 grams fiber; 732 milligrams sodium; 15 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim or break off thicker parts of the parsley stems and pull mint sprigs and larger leaves from their stems. Discard stems or reserve for another use. Pluck a small handful of leaves and tender sprigs from parsley and mint and set aside for garnish. Chop remaining herbs.
- Step 2
In a large Dutch oven or pot, heat ¼ cup oil over medium-high. Season lamb with turmeric, 1 ½ teaspoons salt and ½ teaspoon pepper. Add lamb, onion and garlic, and cook, stirring occasionally, until onions start to caramelize and lamb is evenly browned, about 10 minutes. Add 2 cups water, cover and simmer over medium-low heat for 20 minutes.
- Step 3
While the lamb simmers, cook the celery: In a skillet, heat the remaining ¼ cup oil with the butter over medium-high. Once butter foams, add celery, season with salt and pepper and cook, stirring frequently, for 3 minutes. Add chopped parsley and mint, and cook, stirring occasionally, until celery just starts to caramelize, about 8 minutes.
- Step 4
Add celery and herbs to the Dutch oven, along with lemon juice, lime juice and saffron. Cover, leaving lid slightly ajar, and simmer on low heat until lamb is tender, about 30 minutes.
- Step 5
While stew cooks, make the fried shallots, if desired: Line a small plate with a paper towel. In a small bowl, sprinkle flour over sliced shallots and toss with a fork. Heat canola oil in a small saucepan or skillet over medium-high until it shimmers slightly, about 1 minute. Fry shallots in oil, flipping once or twice so they cook evenly, until golden brown and crisp, 1 to 2 minutes. Remove from oil with a fork, season with a pinch of salt and let drain on paper towel-lined plate until stew is ready.
- Step 6
Taste stew. Broth should be tart, but balanced. Celery and lamb should be tender but hold their shape. Season to taste with additional salt and pepper. Garnish with reserved herbs and fried shallots. Serve with chelo (Persian-style steamed rice) or buttered, steamed white rice. Stew can be made up to 2 days in advance.
Private Notes
Comments
This is so close to what my Iranian fiancé makes, but so far because it should take all day. We make Persian food for our neighbors and friends all the time, and it’s a wake up and start the onions while having coffee process. This is a good recipe, very close to the karafs that my fiancé’s mom makes in Tehran, but don’t believe the times, expect everything to be multiplied by 3 or 4. (Hint, good braised lamb takes hours, not 30 minutes, and caramelized onions don’t take 10 minutes.
I thought the flavor profile of this dish was fantastic. Because of an allergy to mammal meat, I made it with chicken thighs and it worked beautifully. For a second day, I added a can of chickpeas to stretch the leftovers and that was delicious as well. Definitely will be making this again.
While this is an adaptation of this Koresht the recipe is completely off and the shortcuts won't give you the depth of flavor. Lamb, beef or boneless chicken thigh (quicker cook time) can be used. Caramelize onions, sear protein, fry your herbs and celery in oil and add turmeric, salt and pepper. Dried mint is also essential in this dish. For the sour, you can use sour grape juice (sold in middle eastern shops) lemon and lime work well as well. Secret ingredient, one tablespoon of tomato paste!
" ... hours to make and hours to cook ... ? Respectfully, I think you are definitely confusing this with another culture's cuisine. My research, studying with my Persian/Iranian teachers, and essaying forth to make a variety of khoresch in my own kitchen, I have never had several hours of prep followed by several hours of cooking. Now, dishwashing following the meal, yes. But not prep and cooking - especially for something as straightforward as these types of khoresch.
Adding garlic is not a good twist for Celery stew. It takes away the calm, herbal complexity of tastes that a Persian stew usually has. I also agree that in one hour, your lamb is barely cooked, and you won't get the depth of flavors unless you want to make a salad. You don't need to start cooking with your morning coffee, but it at least needs to simmer for 2.5 hrs.
Far too short for cooking time. Once everything was added to the dutch oven, I set it in the oven at 250 for 3 hours. Substituted chicken thighs and multiplied everything else by 3. Was excellent.