Khoresh Karafs (Beef and Celery Stew With Parsley, Mint and Spinach)
The stew meat in this recipe can be cubed beef or lamb. Or you can use small to medium veal shanks on the bone. This is a simple, healthful and delightfully tart dish. Serve with Basmati Polow With Tah-Dig (recipe given).
2 tablespoons vegetable or olive oil
1 onion, chopped
1 pound (1-inch) cubes stew meat
1/2 teaspoon turmeric
Salt and fresh-ground pepper, to taste
5 large, thick ribs celery, washed and cut on the diagonal into 11/2-inch pieces (about 4 cups)
1 cup water
2/3 cup fresh-squeezed lemon or lime juice, or to taste
2/3 cup chopped fresh mint or 3 tablespoons dried
2 cups chopped flat-leaf parsley
2 cups chopped fresh spinach leaves
In a Dutch oven or stew pot, heat the oil over medium-high heat. Add the onions and meat and cook until meat browns. Reduce heat to medium, and stir in the turmeric, salt and pepper.
Add the celery. Cover and cook over medium to low heat 10 to 15 minutes, until celery releases its liquid. Add water and citrus juice; stir well. Bring to a boil, reduce heat, cover and simmer 30 minutes. The celery should be tender but not falling apart.
Stir in the mint, parsley and spinach. Cover and simmer 20 to 30 minutes. Makes 6 servings.
Source: Adapted from Mojdeh Khaghan.
Per serving: 191 calories (48 percent from fat), 10.2 g fat (2.9 g saturated, 6.1 g monounsaturated), 38 mg cholesterol, 18.5 g protein, 6.3 g carbohydrates, 1.9 g fiber, 92 mg sodium.