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
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
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…
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.