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Khoresh karafs (khoresh karafs): photo of the dish
Illustrative photo: Roozitaa — CC BY-SA 3.0, Wikimedia Commons
Everyday meals

Khoresh karafs (khoresh karafs)

Iranian stew of celery, lamb and dried mint, brightened with lemon juice. Fragrant and slightly tangy, it is traditionally served over white rice.

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Ingredients

Ingredients

Pommes de terre

Spices & seasoning

Optional extras

On the side

Instructions

  1. Brown the pieces of lamb in the oil for 8 minutes, then set them aside.
  2. Thinly slice the onions and let them color in the same pot for 8 minutes.
  3. Return the meat, add the turmeric and saffron, then cover with water and simmer gently for 40 minutes.
  4. Meanwhile, cut the celery into 4 cm pieces and blanch them for 3 minutes in boiling water.
  5. Add the drained celery and potatoes cut into wedges to the pot.
  6. Stir in the dried mint, the juice of the lemons and the split peas, then continue cooking covered for 30 minutes.
  7. Adjust the seasoning and serve hot with white rice.

Variations and tips

Vegetarian version. Replace the lamb with mushrooms and chickpeas, reducing the cooking time of the meat to 10 minutes.

With what you can find here. Dried mint (nane) is sold in Middle Eastern grocery stores; otherwise, use chopped fresh mint added at the end of cooking.

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Original Ecomely recipe.