Persian Celery Sauce (Khoreshe Karafs)
Wait for pot to heat up, then add oil.
Recipe Summary Persian Celery Sauce (Khoreshe Karafs)
An incredible combination of flavors. Inexpensive and simple, but surprisingly yummy. Can be made with meat or vegetarian. Excellent served over rice or with quinoa.
Ingredients | Beef Stew Instant Pot½ cup butter, divided1 pound cubed beef stew meat1 large white onion, coarsely chopped1 tablespoon ground nutmeg1 tablespoon ground cinnamonsalt and ground black pepper to taste2 cups water, or more as needed¼ cup extra-virgin olive oil3 cups cooked lima beans1 bunch celery, coarsely chopped1 bulb fennel, coarsely chopped1 bunch fresh flat-leaf parsley leaves⅔ cup lemon juiceDirectionsMelt 1/4 cup butter in a stockpot over medium heat. Add beef, onion, nutmeg, cinnamon, salt, and pepper; cook and stir until meat is evenly browned, 7 to 10 minutes. Add water, cover, and cook until meat is tender, about 30 minutes.Heat olive oil and remaining butter in a skillet over medium heat. Add lima beans, celery, fennel, parsley, and lemon juice; cook and stir until lima beans have softened, about 15 minutes. Stir lima bean mixture into beef mixture; reduce heat to low and cook until thickened, adding water as needed, about 20 minutes.For a vegetarian version of this dish: melt 1/4 cup butter and olive oil in a large skillet. Add fennel, onion, celery, and lima beans; cook and stir until soft, about 20 minutes. Add parsley, cinnamon, nutmeg, and lemon juice; cook over low heat until sauce consistency forms, adding water as needed, about 20 minutes more.An excellent alternative to serving this dish over rice is to add red quinoa to the dish (along with the appropriate amount of water).Info | Beef Stew Instant Potprep:
15 mins
cook:
1 hr 12 mins
total:
1 hr 27 mins
Servings:
6
Yield:
6 servings
TAG : Persian Celery Sauce (Khoreshe Karafs)Soups, Stews and Chili Recipes, Stews, Beef,
