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Khoresh Karafs

A fragrant Persian celery stew: lamb slowly simmered with golden onion, turmeric and dried lime, finished with celery and a heap of fried parsley and mint. Tart, herbal and deep green, it is the classic springtime khoresh of Iranian home kitchens.

Mains25g+ protein8g+ fibre
115 min20 prep · 95 cookMedium428 kcalper serving
Khoresh Karafs

Instructions

  1. Grind 1 pinch of saffron threads to a powder in a small mortar with a few grains of salt, pour over 1 tbsp of just-boiled water and set aside to bloom while you cook.
  2. Wash 200 g of celery, pull off any tough strings and cut the sticks into 4 cm lengths. Finely chop 30 g of parsley and 10 g of mint together and keep them separate from the celery.
  3. Heat 0.5 tbsp of the oil in a small heavy pot over medium heat and fry 1 small of sliced onion for 8 minutes, stirring, until soft and golden. Stir in 0.5 tsp of turmeric for 20 seconds, then add 150 g of diced lamb, raise the heat and brown it on all sides for 5 minutes. Season with salt and a good grind of black pepper.

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Per serving

428kcal
35gprotein
32gcarbs
20gfat
9gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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