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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 :
- 1/2 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
- 1/4 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
- 2/3 cup lemon juice
Instructions :
Prep : 15M | Cook : 6M | Ready in : 1H27M |
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- 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.
- 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.
Notes :
- 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).
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