Celery stew is one of the original Iranian stews made from chopped lamb or veal, celery, mint and parsley.
The stew is served with rice and takes a relatively long time to be prepared.
Here is how it is made:
250 grams of chopped meat
250 grams of celery
200 grams of chopped mint and parsley (parsley 150 g, mint 50 g)
1 medium-sized onion
20 grams of butter
Verjuice as much as needed
Salt, pepper, and turmeric as much as needed
Chop the onion and sauté until translucent and then add turmeric. Add the chopped meat and sauté on low heat until they turn brown a little. If the heat is too high the meat will not be tender. Now add 2 to 3 cups of boiling water to the mixture to cook.
Fry the vegetables, but be careful not to fry too much because it gets bitter. Now sauté the celery a little. It should be kept in mind that it must be done with low temperature so that the celery would not become stiff.
After 1 to 1.5 hours when the meat is rather cooked, you must add vegetables and celery to it, and give both meat and celery enough time to cook well.
After one hour, meat and celery are probably cooked. Of course, at this stage, taste the celery, if it is not tender, you must wait more.
When the celery is cooked, add salt, pepper, verjuice, and if you like, a few dried plums.
Now the stew is ready to serve. Bon appétit
- Use thin, young celery stalks to cook well and soften.
- The vegetables must be fried well, but it’s better to taste it every now and then not to become bitter.
- The more sautéed onion you add, the tastier your stew will be.
- If you use lamb, you can add vegetables and celery immediately after pouring water since the lamb become tender soon. But if you use veal, be sure to cook it one hour and then add the rest of the ingredients.
- The more time you give to the stew to cook on a medium heat, the more delicious food you get at the end.
- Add the verjuice slowly and taste it so that your stew does not get too sour.