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How to make khoresht karafs a la parisienne

I say a la Parisienne because I don't have all the right ingredients at hand. It is an iranian stew. My love for this dish is the celery mixed with fresh mint and lime...serve with basmati rice

55
STEPS
INGREDIENTS

200 g with stems. 100 g

200 g with stems. 100 g

Add salt pepper and turmeric

Add salt pepper and turmeric

Add the spring onions

Add the spring onions

Add zest of 2 limes

Add zest of 2 limes

Celery

Celery

Add celery, mint, boiled veal shanks and 1 or more stock. Cover cook for 30 mins until celery is cooked. ( the meat is already cooked)

  • 435.0g Celery 1 bunch cut
  • 150.0g Mint leaves
  • 1.0 Onion diced
  • 10.0 Spring onions
  • 4.0 Garlic crushed
  • 2.0 Lime zest
  • 1.0 Lime juice
  • 2.0tsp Salt
  • 1.0tsp Pepper
  • 1.0tsp Turmeric/curcuma
  • 2.0Tbsp Olive oil
  • 1.0kg Veal shanks boiled and boned
  • 2.0c veal stock