Title: Khoresht Karafs (Beef & Celery Stew)
Categories: Stew Beef Israel Jewish Persian
Yield: 1 Servings

2	tb	PLUS 2 tsps corn oil
2	lb	Boneless beef or veal, cut into 3-in pieces
1	lb	Beef or veal bones
1	md	(3/4 c) onion, coarsely chopped
1 1/4	ts	Salt
8	c	Water
8	c	Tender celery ribs, cut into 2-in pieces
1/2	c	Celery leaves, chopped
2	bn	(4 cups) flat-leaf Italian parsley, chopped
1	tb	Dried mint leaves, OR
1/4	c	Fresh mint leaves, chopped
2	ts	Dried limes (limoo amoni), crushed
2	tb	Tomato paste
12	md	Prunes, covered W/
1/2	c	Water for 1 hr

The english translation of this khoresht does not begin to describe the nuances found here, as so often happens in Persian cooking. A list of herbs & seasonings suggests a subtlety of flavoring & the stew will be aromatic rather than spicy. The unexpected addition of prunes identifies it as a Jewish version.

1. Put 1 tb oil in a soup kettle, heat, & add meat, bones, onion, & 1/2 ts salt. Saute over low heat for 15 mins, or until light brown. Add water, bring to a boil, and cook over low heat for 1 hr. 2. While meat is simmering, heat another tb oil in a skillet, add celery pieces & 1/2 ts salt, & stir-fry over moderate heat for 5 mins to soften slightly. Put celery in a dish & set aside. In same skillet, add remaining 2 ts oil, heat, & add celery leaves, parsley, mint, & remaining 1/4 ts salt. Stir-fry over moderate heat for 3 mins. Set aside. 3. When soup has cooked for 1 hr, add celery, herbs, dried lime, tomato paste, & prunes & soaking liquid. Simmer over low heat, covered, for 45 mins more. Remove & discard meat bones. There should be ample sauce in stew, thick w/herbs & meat. Serve warm w/rice. Serves 8 to 10 w/other dishes.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi

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