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Khoresht karafs (celery casserole)
November 08, 2015
Views 1,190
Ingredients
- 1 pack celery, washed and cut into 1cm lengths
- 1 bunch parsley, washed and finely chopped
- 125 grams tofu
- 1 tablespoon dried mint
- ½ juice of lemon
- 3/4 can or 2 fresh tomatoes, chopped
- 10 millilitres water
- 2 tablespoon oil
- 10 grams butter (optional for more taste)
- ½ teaspoon turmeric
- ⅓ teaspoon asafoetida
Directions
- Pour 1 tbsp oil in a casserole and heat it. Add turmeric and asafoetida and stir for 20 seconds.
- Add tofu, stir for 3 minutes, then add parsley and stir for a further 3 minutes.
- Add all other ingredients except the remaining oil and mint. Cover with a lid and let it boil. Then turn the heat down low and simmer until the celery has softened (15-20 minutes).
- Pour the rest of the oil into a small pan and heat it, adding the lemon juice and dried mint. Stir for just 5 seconds, making sure the mint does not burn. Pour it into the casserole and wait a couple of minutes before serving.
