Firstly, celery in Farsi language is called ‘ karafas’. Secondly, this is heavenly deliciousssss Persian dish. I am sure among your meals, are some of them that flavour and taste develops more better next day, and celery stew is one of those. Basically, this dish made with celery, parsley and mint, … So there are some notes before cooking it.
Cooking meat first, allows the meat turn into the broth and you make your first layer of flavour. Then, celery itself is star of this dish, so do not let it overcooks and mushy.
300 g beef or lamb meat
2 large onions, chopped
2 medium tomatoes or some cherry tomatoes, chopped
1 bunch of celery, washed and chopped
1 bunch of parsley, washed and chopped
1 bunch of mint, washed and chopped
2 tbsp lime/lemon juice
Salt – pepper powder to taste
½ tsp turmeric
In a pot with water, add one of chopped onions and meat. Allow cooking until tender. In a pan heat the oil and sauté chopped other onion until becomes soft and slightly brown, set aside. Then, sauté chopped celery, parsley and mint for 5 minutes, stir frequently.
Once meat cooked, add sautéed vegetables and onion to the meat. Season with salt and pepper. Add turmeric and lime juice. Pour 1 ½ cup water to the pot and allow cooking for 20 minutes. Add tomatoes in last 10 minutes. Serve stew with steamed rice.