Khoresh Karafs

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