- Source: Khoresh karafs
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.
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.
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.
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.
See also
List of stews
References
Kata Kunci Pencarian:
- Khoresh karafs
- Khoresh
- Khoresh bademjan
- Ghormeh sabzi
- Bamia
- Chelow kabab
- Sorbet
- Iranian cuisine
- Fesenjān
- Aush reshteh
