Khoresht karafs (persian celery)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lamb; cut in chunks (use |
| 1½ | medium | Onion; cut into small chunk |
| 1 | Celery heart; or small bunch of ce | |
| 2 | cups | Goormeh sabzi (dried veg); crushed |
| 2¼ | Lemons, juiced (depends on how sour you wa | |
| Salt | ||
| ½ | teaspoon | Cinnamon |
| 1 | teaspoon | Tomato puree |
| Turmeric | ||
Directions
Recipe by: jrtrint@... Soak goormeh sabzi in water.Saute onion in oil with turmeric added (just sp lamb and brown. Add water and simmer till tender. Drain goormeh sabzi then saute in pan with celery leaves (use butter and/or oil). Add celery and goormeh sabzi to meat, lemon juice, salt (to taste), cinnamon and tomato puree. Simmer till celery and meat is done.
Serve with hot rice (prefer basmati) Goormeh Sabzi can be found in Persian or Middle Eastern stores, it is a dried vegetable combination with herbs.
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