Persian Celery Sauce (Khoreshe Karafs)

Persian Celery Sauce (Khoreshe Karafs)

by Brooke Carroll 2 years ago
0 (0)
1 hour
571.6 kcal
32.6 g carbs
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Description

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
  • ½ cup butter, divided
  • 1 pound cubed beef stew meat
  • 1 large white onion, coarsely chopped
  • 1 tablespoon ground nutmeg
  • 1 tablespoon ground cinnamon
  • salt and ground black pepper to taste
  • 2 cups water, or more as needed
  • ¼ cup extra-virgin olive oil
  • 3 cups cooked lima beans
  • 1 bunch celery, coarsely chopped
  • 1 bulb fennel, coarsely chopped
  • 1 bunch fresh flat-leaf parsley leaves
  • ⅔ cup lemon juice
Directions
  1. 1. Melt 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.
  2. 2. 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.
Nutrition Facts
serving: 6 servings
calories: 571.6 kcal
carbohydrates: 32.6 g
protein: 21.7 g
saturated fat: 17.4 g
cholesterol: 91.3 mg
sodium: 294.1 mg
fiber: 8.8 g
sugar: 5.1 g