Pairs well with Persian Artichoke Stew (Khoresht Karafs Substitute)
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Persian Artichoke Stew (Khoresht Karafs Substitute)
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A unique Persian stew using artichoke as a substitute for celery, featuring tender beef, fresh herbs, and aromatic spices. This flavorful dish is perfect for 4 to 6 people and pairs wonderfully with rice.
03:00:00 total
Serves 5
medium
Main Various
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Ingredients
- fresh parsley - 2 bunches (2 bunches, finely chopped)
- beef stew meat - 1.5 pounds (1.5 pounds, can substitute with lamb or lamb shank)
- turmeric - 1 teaspoon (1 teaspoon)
- salt - 1.5 teaspoons (1.5 teaspoons, adjust after cooking)
- black pepper - 1 teaspoon (1 teaspoon)
- dry mint - 1/2 cup (about 1/2 cup, divided use)
- artichoke hearts - 2 jars (2 jars, marinated in oil and spices, ready to use)
- cooking oil - watch the video to see (for sautéing onions and parsley)
- liquid saffron - watch the video to see (optional, to taste)
- large onion - 1 (1, finely chopped)
- Serrano pepper - 1 (1, optional)
- lime or lemon - 2 (2, juice only)
- water - watch the video to see (enough to cover meat during cooking)
Instructions
- Prepare Ingredients: Chop the onion finely. Finely chop the fresh parsley or prepare dry parsley if preferred. Open the artichoke jars and set aside.
- Sauté Onion: Heat cooking oil in a pot and sauté the chopped onion until translucent and lightly colored, avoiding burning.
- Add Meat and Spices: Add the beef stew meat to the sautéed onions. Add turmeric, black pepper, and half of the dry mint. If using dry parsley, add it now as well. Stir to combine.
- Add Water and Simmer: Add enough water to cover the meat. Cover the pot and simmer on low heat for about 1 hour and 45 minutes to 2 hours until the meat is tender.
- Sauté Parsley: While the meat cooks, heat a little oil in a separate pan and sauté the fresh parsley with the remaining dry mint until dark green and moisture evaporates, about 4-5 minutes.
- Add Serrano Pepper: Add the Serrano pepper to the meat stew during cooking for optional heat and flavor.
- Add Artichoke and Final Seasoning: After the meat is tender, add the sautéed parsley, artichoke hearts along with their flavorful juice from the jar, liquid saffron (if using), and the juice of one lime or lemon. Adjust salt carefully as artichoke contains salt.
- Simmer to Finish: Add a little hot water if necessary to cover ingredients. Simmer the stew for an additional 1 hour to let flavors meld and the artichoke soften.
- Serve: Turn off heat and serve the stew hot, traditionally accompanied by Persian rice.
