ASH RESHTEH / EASY PERSIAN NOODLE SOUP RECIPE
#persiannoodlesoup #ashreshteh #persianfood
Ingredints:
1/3 cup chickpeas
1/3 cup of kidney beans
1/3 cup of brown lentils
4 tbsp of extra virgin olive oil
1 large onion, chopped
180g spinach
80g of dill
80g of chives
90g of spring onions
100g of coriander leaves
3/4 tsp of ground turmeric
3/4 of peprika
1/3 tsp of crushed black pepper
200g of spaghetti noodle
FOR GARNISHING
yoghurt
olive oil
chopped coriander leaves
Vegan Celery Stew - Vegan Persian Food Recipes for Veganuary (Khoresh Karafs) خورش کرفس
Open for the ingredients list and the recipe ⬇️
Hi,
Today I'm going to show you how to create this delicious and nutritious celery dish.
Ingredients you will need for 4 servings:
2 - 3 stalks (bunch) of Celery
1 1/2 Cup of fresh parsley
1/2 Cup of coriander
Handful of fresh mint AND 1-2 tbsp of DRIED mint
2 Medium sized onions
3 - 4 Dried limes OR 1/2 cup of fresh lime juice
1 tbsp of tomato paste
Vegan mince OR mushrooms OR kidney beans
1/2 tsp of turmeric
1/2 tsp of black pepper
Salt
Neutral oil (rapeseed or avocado or sunflower oil)
Vegan butter (optional)
Serve with basmati rice and saffron or with flat bread of choice.
You can find dried Persian limes at a middle eastern grocery store or on amazon.
This is a traditional Iranian dish called khoreshte karafs, which basically translates to celery stew. It is an easy recipe which contains lots of veggies and dark leafy herbs, which are a great source of iron and essential minerals. This recipe is 100% cholesterol FREE.
The unaltered version of this recipe is a Good source of iron, protein, vitamin A, B1, B2, B3, B6, B12 (mince is fortified with B12), vitamin C, K, folate, Zinc & other vital minerals & nutrients.
To reduce the total fat content of the recipe, you can replace the oil with vegetable stock or water.
The vegan mince provides a good source of dietary protein, but it can be subtitled with mushrooms or kidney beans to reduce the calories of the dish.
Recipe Steps:
Chop the celery stalks into half inch pieces. Separate the celery leaves and put aside for later.
Finely chop the celery leaves and place in a large bowl.
Finely chop the fresh parsley, coriander and mint and mix with the celery leaves.
Peel and chop the onions and set aside.
Place a large pan onto medium heat and fry the chopped celery with a small amount of a neutral oil.
Now place a smaller pan onto medium heat and lightly sauté onions until they are soft and golden.
Don’t leave the pans unattended and remember to stir continuously as the onions and celery can burn quickly.
Once the onions are soft and lightly golden, add the turmeric and black pepper and mix well.
At this stage add the mince to the onion mixture and stir well. If you don’t have access to vegan mince, you can substitute with raw mushrooms or cooked kidney beans and add them to the dish at this point.
Once the mince has become slightly crispy add the tomato paste, mix well and turn off the heat.
Once the celery is soft and golden remove from the pan and set aside.
Add the herbs to the large pan which contained the celery earlier and sauté on low heat for roughly 10 mins. Once the herbs start becoming slightly darker they begin to release their aroma.
Add the cooked celery back into the pan with the herbs.
Add a pinch of dried mint and mix well.
Cook the celery and herb mixture for a further 5 mins and then add in the mince. If you have used mushrooms or beans instead of the mince you can add them to the pan at this time as well.
Add 3-4 cups of boiling water and allow to simmer on low heat covered for 15-20 mins.
Pierce the dried Persian limes with a fork and add them to the stew. If you can't find dried limes use lime juice instead. Cook for about 10-15 minutes covered until they soften.
Once the limes have softened Press them against the pan, so they release their sour juice.
At this stage add salt and lemon juice as desired. Make sure to taste the stew and adjust the seasoning to your liking before serving.
Serve the stew with basmati rice or flatbread of your choice.
One of my biggest fears when I transitioned to a vegan diet was that I would miss eating the dishes I have grown up to love but animal ingredients can easily be substituted with affordable plant based alternatives like beans and mushrooms.
I hope you give this delicious recipe a try.
Boun apetite / Nooshe jan
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How To Make Khoresh Gheymeh One Of The Best Persian Stew | Famous Persian Food
Make delicious meal with Cooking Easy Food
This is a Persian dish. Very delicious and easy to make. I hope you enjoy this recipe. This dish is usually serve with Safran rice.
Gheymeh Stew is one of the classic Persian dishes! This lamb stew with yellow split peas, topped up with crispy homemade potato fries is high up on most Iranians’ list of favorite foods. If you haven’t tried it, I highly recommend you do. I’m sure you’ll love it!
How To Make Khoresh Gheymeh One Of The Best Persian Stew | Famous Persian Food
#persianfood #persiancuisine #khoreshgheymeh #persianrecipe #cookingeasyfood
Ingredients
300g Lamb or mutton
50g tail fat
3tbsp tomato paste
5 dried lime(limo amani)
4-5medium potato
1cup yellow split peas
oil
salt & pepper
turmeric
nutmeg / bay / cinnamon stick / cardamom
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Khoresht-e Karafs (Persian Celery Stew) - Cooking with Yousef
Hi friends, today we go over making another traditional Persian dish called Khoresht-e Karafs (خورشت کرفس ) ((also spelled as khoresh karafs)) which is Persian Celery Stew.
I make it with lamb in this video, which is how it's usually prepared in Iran, but often, we cook it using beef at home.
This is a rather easy dish to prepare, but it does take some time to cook. The stew is placed atop Basmati (Long Grain) rice when served.
To learn how to prepare the rice, please check this video, which also shows you how to make Tahdig:
Thank you guys for watching, I really do appreciate the support and all your lovely comments.
See you soon.