I've realized that most Persian food is not photogenic. It is unfortunate because it is one of my favorite cuisines. I wish it were easier to translate the spectacular tastes found in Persian cuisine into a visually appealing photograph.
I never really understood slow cooking until I learned how to make Persian food...patience is key, my friends. Persian cuisine comprises of a lot of khoresh's, or stews. Their stews are different from what you would normally see because most are herb or fruit based.
This celery stew is an example of an herb based khoresh. Because the herbs are cooked for a really long time, they don't have an overwhelming taste. The strongest flavors in this particular stew are the celery and the lime. This stew is best eaten with basmati rice.
The following recipe yields 4 servings.
Celery Stew (Khoresh Karafs)
- 4 cups of parsley, finely chopped and tightly packed
- 3/4 lbs of stewing beef, cut in pieces
- 1 medium onion , finely chopped
- 8-10 celery stalks, cut in 1 1/2 inch pieces
- 1 cup of water
- 1/2 tsp turmeric
- 1 tsp dried mint
- 1/2 of a lime, juice
- extra virgin olive oil
- salt and pepper to taste
Method
1. In a lightly oiled pot, sautee the onions until translucent. Add in the beef, turmeric and some salt, and sautee until the beef is 3/4 of the way cooked.
2. Turn the heat down to a simmer. Add in the water, parsley, and dried mint and simmer for 45 minutes with the lid on. Stir occasionally. Add in the celery and simmer for another 45 minutes with the lid on. Stir occasionally.
3. Turn the heat off. Add salt and pepper to taste. Add in the lime juice. Stir well and serve.
Persians love their food sour. If you want, you can add rhubarb in addition to the celery for a more sour taste. I've never tried cooking it like that myself, but a friend did and it was awesome.
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7 comments:
As a foodie who is open to a world of cuisines, flavours, and textures, this dish looks and sounds great!
I'm fond of slow cooked foods in our fast-paced world and figuring out how to fit them into everyday life.
Thank-you for sharing the recipe and, as usual, stunning food photography!
on the topic of whether or not some foods are more photogenic than others... maybe so... however, i think most people who have seen your work will agree that you are quite a good photographer, and i personally find your pics very visually appealing. nicely done!
this is my absolute favorite from the iranian kitchen...didnt even like celery until I tried this :)
We've always used dried persian/omani lemons/limes rather than lime juice. It gives a much earthier flavor. Also, most persians I know don't use olive oil for cooking-maybe just on salads-and I would agree. It has a strong taste and unless that is what you are aiming for, as in mediterranean cuisine, I would use grapeseed oil-available at Persian markets-or a more neutral oil such as canola. The fine herbs and celery can be overwhelmed by acidic and flavorful olive oils. In fact, recently at out local Persian market, that also sells other middle eastern goods for the Arab, Turkish etc...communities, the cashier asked me if I really liked using 'that' pointing to the olive oil. I said yes we used it alot. She told me she NEVER uses olive oil. And She's Iranian, through and through. My aunt lived in Iran for 12 years and cooks divine persian food for her persian hubby and I have never seen olive oil in her kitchen. A few thoughts.
I have been CRAVING this for a couple years.. and finally got the ingredients to make it again.. I had to double check my recipe (In my head recipe) online hoping I would find something similar as I had no idea how to spell it (I'm American and wanted to make sure I had not forgotten ingredients as it is on the stove simmering as I type LOL)- so far so good - but forgot the fresh parsley :( But I learned this dish and some others from a neighbor back in the early 80's - When I lived in CA the ingredients were easy to find in ethnic Middle Eastern shops but here in MO.. :) not so easy to find.
Had to get a small bag of 'Mahatma' Basmati rice at Walmart instead of a huge burlap sack of imported Basmati from India- but the package says imported. I just hope it has the same full flavor.
The gal I learned from was from Syria- so I imagine it is somewhat different- and I do use olive oil in all my Persian dishes. She did - and instead of lime juice she taught me to use lemon juice and over the years I have come to like it more sour than intended so I add about a cup of lemon juice to mine. And you are correct- Persian food while probably one of the tastiest foods I have ever eaten- really does not come out well in photos, but you cannot beat the flavor and aroma of Persian cooking. :)
I serve mine over traditional Basmati rice cooked as Polo- double cooked and in the oven steamed in a casserole lined with what my neighbor called 'little breads' - when she showed me I saw they were Wonton wrappers. :)
NOW I just wish I could remember what she made with small slices of French Bread and Kassari cheese baked as a bread with dinner. And would kill to find my old recipe for Torshi I was SO fortunate to get from the owner of a Persian Restaurant in CA..
Correction.. NOT Polo but Chelo on the rice.. the mind is a bad thing when it gets old LOL
Beautiful photograph. You should for sure try it with the dried limes and see if you like it. We love this Persian Stew and eat it at least once a month. I always use grapeseed oil, but can't imagine that the small amount of olive oil would be a noticeable taste. Great job.
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