Make your first Persian stew or “khoresh”, an easy Persian celery Stew | Khoresh/t Karafs!  This healthy stew is a great dish to start with, including ingredients that are easy to find.

Guess what, it’s home chef, Beata’s joon’s very first Persian dish she made herself!  For co-host Bita, she grew up eating it on regular rotation as a healthy choice, made with chicken.  

 

What we like about it:

• Readily available ingredients
• Easy to make
• Can easily make it vegetarian/vegan

 

Basics of recipe:

• Celery, onions, herbs (parsley and mint)
• Fried onions with turmeric
• Add chopped fresh herbs and chopped celery
• Cook meat along side and add later

 

Recipe variations:

• Artichoke version
• Tomato sauce or tomato paste
• Meat of choice or vegetarian
• Addition of dried sour lemon, limoo omani or lemon juice 
• Fresh, frozen or dried herbs

 

Interesting to note, there is a hot debate between Khoresh/t Karafs and Ghormeh Sabzi!

 

Ask the Beats

Sara from Burlingame, California wants to know, “I’m allergic to tomato based products, what’s a substitute for tomatoes in Persian stews?”

Well, you can simply omit tomato paste/sauce/tomatoes from most Persian stews. Try adding lemon juice for sourness, or “ab eh aloo” (sour plum juice) to experiment with adding sour notes and more color.

 

Link to Episode 8: Persian Stews | Khoresh

 

All Modern Persian Food episodes can be found at: Episodes

Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food!

Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes

 

Beata’s recipe for: Vegan Khoresh Karafs – Celery Stew With Mint and Parsley

Beata’s recipe for: Khoreshteh Karafs Celery and Herb Beef Stew

Bita’s recipe for: Khoresht Karafs | Persian Celery Stew Recipe - Oven Hug

 

Podcast production by Alvarez Audio