Sunday, January 3, 2016

Vegan Khoreshteh Karafs (Persian Celery & Mint Stew)

Karafs is my second favorite Persian stew after Ghormeh Sabzi; it's an aromatic celery based stew with lemon, mint and parsley. It's best served on top of basmati rice, but you can also enjoy it like a soup with with some hearty bread. Traditionally my family makes karafs with chicken, I've seen other families make it with stew meat. My version is vegan and vegetarian friendly since I use beans as a protein and it's just as good!




Vegan Khoreshte Karafs, Persian Celery & Mint Stew 
by Sarah Farsh January, 1 2016
  • 1 bunch celery, cut into 1-2 inch size pieces
  • 2 cups fresh mint, chopped
  • 2 cups fresh parsley, chopped
  • 1 sweet yellow onion, diced
  • 2 lemons, juiced
  • 4 dried Persian limes
  • 1 1/2 tsp turmeric
  • 1 tsp garlic powder 
  • 2 - 3 cups veggie broth or water (more or less depending how soupy you like it)
  • 1 can red or white kidney beans 
  • 1 tbsp olive oil (optional)
  • salt/pepper to taste 
In a large soup pot, dry sauté onions adding veggie stock or water as needed. Add celery and optional oil and keep cooking. Add mint, parsley, turmeric, garlic powder, salt and pepper and sauté for a few minutes until all veggies are combine and start to sweat. Add lemon juice, dried limes, and 2 - 3 cups veggie broth or water, stir and cook on medium/low heat with lid on for 25 minutes. Add can of beans, cook for additional 10 - 15 minutes and it's ready to serve! 

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