Celery stew (Khoresh Karafs) is another healthy and delicious Iranian dish. It’s a combination evenly sliced celery, finely chopped parsley, a little bit of mint (preferably fresh), fresh squeezed lime juice and the right amount of seasoning. what makes Iranian food tasty, especially for most of the casseroles and stews (khoresh), is the slow cooking process and the taking time to let the food simmer in order to bring out the flavors and as we say in Iran, (ja biofteh). Khoresh-e karafs like ghormeh sabzi and fesenjoon will be fully cooked in 1 1/2 to 2 hours. However, it is better to cook them on the lowest heat setting for an additional hour at least.
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