Title: Khoresht Garch (Veal & Mushroom Stew)
Categories: Stew Meat Israel Jewish Persian
Yield: 1 Servings

3	tb	Corn oil
1/4	ts	Ground turmeric
2	md	(1 c) onions, chopped
2	lb	Boneless veal, cut into 1 1/2 in cubes
1	ts	Salt
1/8	ts	Pepper
1		Bunch, large (3 c) flat-leaf Italian parsley, chopped
2	lg	(3 cups) leeks, white & green parts, chopped
3	c	Tender celery leaves & ribs, chopped
1 1/2	c	Water
2	lb	Domestic or wild mushrooms, halved or quartered

This is a favorite Passover dish in family where I was being taught. It was rainy season in mountains near Teheran & wild mushrooms were bought in by peasants who could tell different between those edible & those poisonous. In absence of authentic wild mushrooms, large meaty domestic types can be substituted to good account.

1. Heat oil in a large pan; add turmeric & onions & stir-fry over moderate heat for 2 mins. Add veal, salt, & pepper & stir-fry for 5 mins to brown. 2. Add parsley, leeks, & celery & stir-fry for 3 mins to reduce. Add water, bring to a boil, cover pan, & simmer over low heat for 45 mins to tenderize veal. Add mushrooms & simmer, covered, for 15 mins more. Serve warm w/any kind of rice. Serves 6 to 8 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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