Persian artichoke and celery stew
Persian artichoke and celery stew

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, persian artichoke and celery stew. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Persian artichoke and celery stew is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Persian artichoke and celery stew is something that I’ve loved my entire life. They are nice and they look wonderful.

Add one cup of water to the stew along with lemon juice. A heart and delicious Iranian stew made with celery and lamb. This is easily transformed into a vegetarian dish by omitting the lamb.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have persian artichoke and celery stew using 14 ingredients and 19 steps. Here is how you can achieve it.

The ingredients needed to make Persian artichoke and celery stew:
  1. Make ready 200 g diced meat
  2. Prepare 150 g artichokes
  3. Take 1 large onion
  4. Take 120 g rice
  5. Make ready 2 Tbsp. lemon juice
  6. Make ready 40 g fresh parsley
  7. Take 20 g fresh mint
  8. Get 20 g fresh coriander
  9. Get 1 celery stalk
  10. Prepare 1 Tsp thyme leaves
  11. Take 2 beef stock cubes
  12. Get 1 Tsp turmeric
  13. Make ready to taste Salt – chili powder
  14. Get Oil

I was not excited at the thought of CELERY stew, but my husband was very excited. The word Khoresh or Khoresht is a generic term for stew dishes in Persian cuisine. There are multiple different stew dishes in Iran and the most popular ones are Gheymeh Khoresh Karafs is a healthy and flavorful food made with stew meat, celery, mint, parsley, kidney beans and pomegranate paste. To make Artichoke Soup: Remove stems, and snap off all outer leaves from artichokes.

Steps to make Persian artichoke and celery stew:
  1. Saute chopped onion in a pot for 5 minutes
  3. Add diced meat, turmeric and chilli powder.Saute the meat for 5 minutes more.
  4. Add water and let the meat cook until is tender.
  5. Meanwhile, chop vegetables and sauté celery and other herbs for 5-6 minutes.
  6. Once meat is cooked, add artichokes, sautéed vegetables, lemon juice and salt to the pot.Dissolve beef stocks in 1/3 cup hot water and pour over the stew.
  10. Very gently stir the ingredients. Allow to simmer for 30 minutes or until reduce liquid. Half way through check the stew for seasoning.
  18. Ingredients
  19. Ingredients

Pull out cone of tender inner leaves, and scrape away central choke. Trim, peel and halve celery root, and cut halves into thick slices. Melt butter in a large saucepan over medium-high heat. Celery stew is an Iranian dish with many variations. This is how my grandmother made hers; with chopped fresh mint and flat leaf parsley.

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