Koresh Karafs

Nura’s recipe

Celery and mint give this koresh an unusual flavor.

Servings: About 4

Ingredients for koresh karafs

1 lb. chuck steak

1 onion, chopped

1/3 to 1/2 c. split green peas, rinsed

4-5 large celery stalks

2 T. dried parsley

2 t. dried mint, crushed

2 t. turmeric

1 T. lemon juice

2 T. oil

Instructions

Step 1: Cut the meat into 1/2 inch cubes. Heat the oil in a frying pan, and fry the meat, onion, and turmeric (salt to taste). Add 2 cups water and simmer 40 minutes. 

Step 2: Cut the celery into bite-size chunks. Add the celery, split peas, parsley, mint and lemon juice. Simmer until the peas and celery are tender, 30-45 minutes. Add water if the koresh becomes too thick.

Recipe © Nura Amerson 1991

Stew and rice on a plate
Koresh karafs served over rice

Layli’s Reflections

Honestly, “celery stew” sounded rather unappealing to me. I’m not celery’s biggest fan (though, according to the packaging of the celery I got for this recipe, it is the “All-American snack”). But it turned out to be pretty tasty, as well as a fairly easy recipe!

Jasmine was also pleasantly surprised by the outcome…

Jasmine’s Reflections

I was initially wary of a celery dish, but I liked it. It made me think of the Packers: green celery and split peas, and gold turmeric-covered meat and onion. For “meat” I used Quorn meatless steak-style strips.

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