I don’t consider celery to be one of my favorite vegetables…but Khoresht-e Karafs is a whole different story! It actually tastes good!
I do know there a few different ways to making Khoresht-e Karafs, but this time I chose to make the version with tomato paste and saffron. The other version uses mint and parsley instead of tomato paste and saffron. Some people use only saffron or tomato paste and not both together.
Ingredients (4-6 people):
.5 lbs stew beef
2-3 celery sticks — chop up into thin slices (about 1 cm)
1 medium onion — chopped up
1-2 tablespoons tomato paste
1 tablespoon liquid saffron — you can adjust the amount or not include it
1-2 cups water
Begin by heating oil in a pot and frying the chopped onion until tender and golden in color. Add the stew beef and stir. Add turmeric, salt, and pepper to the beef. Add the celery and saute for a bit then add the water to the pot and cover the pot with the lid. The stove top heat should be on medium. Note: You can fry the celery separately for a bit in a different frying pan and then add to the stew.
Add the tomato paste and saffron and then stir. Allow the stew to cook until it gives out oil and is thickened (not too watery). The Khoresht Karafs will need to cook for at least 40 minutes on medium heat.
Serve with rice.