Daily conversations   Food & Restaurant   Travel & Car   Family   Home   Occupations   Kitchen   Week days & Seasons   School   Numbers   Colours   Parts of human body   Things   Persian language   Persian alphabet   Persian grammar   Persian Music   Persian foods   Persian poems   Iranian scientists   English words of Persian origin   Free Downloads   Support   Feedback   Upload your video   Search	Category  »  Persian foods >> Main Dishes                        Khoresht Karafs Ingredients: (6 servings) Stewing lamb or beef, 500 grams Celery, 2 bunches 3-4 onions Fresh Lime juice, one cup Sugar, 2-3 spoons Mint and parsley, 500 grams (optional) 1/2 cup of cooking oil Salt Black pepper Directions: Chop onions into thin pieces and fry in oil until slightly golden. Wash and cut meat into small pieces and fry in onions until color changes. Add 3 glasses of water and bring to boil. Let boil slowly for about 1 hour until meat is half-cooked, adding more water if needed. Wash celery and cut into 3 cm pieces. Finely chop mint and parsely and fry slightly in oil. Add celery, mint, parsely, salt and pepper to the meat and continue boiling slowly until cooked (celery should not become too soft). Khoresht karafs can be made without mint and parsley. In that case, three bunches of celery should be used. Add lime juice and sugar to taste and cook for another 3-4 minutes. Taste the juice and make adjustments as desired. Serve khoresht karafs with white rice. thx to: itto.org Khoresht Ghaimeh Khoresht Loobia-Sabz Related links: Khoresht Ghaarch Koofteh Nokhod-chi Khoresht Loobia-Sabz Khoresht Ghaimeh Zereshk-Polow Add this page to Your Favorites   Khoresht Ghaimeh Khoresht Loobia-Sabz
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