Khoresh karafs

Traditional Iranian dish
  •   Media: Khoresh karafs
    خورش کرفس

Khoresh karafs (Persian: خورش کرفس, lit. 'celery stew') is a traditional Iranian dish. As the name suggests, celery is the main part of this dish.[1][2]

About

Traditionally, Khoresh karafs is prepared with red meat (lamb, or beef), but unlike Ghormeh sabzi or Gheimeh, it is common to substitute chicken meat in this recipe. This food has become more diverse in recent years, and its vegan and vegetarian varieties have entered the diet of Iranian families. In Najmieh Batmanglij's cookbook, New Food of Life (2021 edition), she suggests using white broad beans (white fava beans) for a vegetarian version.[3]

In terms of taste, this stew is characterized by being sour. Traditionally, unripe grapes (ver jus) are used as a souring agent, but the use of lemon juice, lime juice, tamarind, or even citric acid also occurs as an alternative souring agent. Khoresh karafs, like other types of Iranian stews, is almost always served with rice.[4][5]

History

The origins of celery stew are unknown. It is a traditional Iranian food. In 1964, a recipe for it was mentioned in a cookbook by Roza Montazemi.[6][5]

See also

  • List of stews

References

Wikimedia Commons has media related to Khoresh karafs.
  1. ^ Silverton, Nancy (2022-02-16). "Celery Gets to Shine in This Recipe for Stewed Celery With Herbs and Persian Lime". Eater. YesChef. Retrieved 2024-02-26.
  2. ^ Deravian, Naz (2018-09-18). Bottom of the Pot: Persian Recipes and Stories. Flatiron Books. pp. 147–150. ISBN 978-1-250-19076-5.
  3. ^ Batmanglij, Najmieh (2021). New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies. p. 308.
  4. ^ "Khoresh-e Karafs (Persian Celery Stew) خورش کَرَفس دستور اصیل ایرانی" – via YouTube.com.
  5. ^ a b "طرز تهیه "خورشت کرفس" خوشمزه با 25 نکته کاربردی". نمناک (namnak.com).
  6. ^ "هنر آشپزی رزا منتظمی" [The art of cooking by Roza Najiri]. nbookcity.com. March 25, 2020.


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