Persian Artichoke & Celery Stew خورش کنگرفرنگی وکرفس

Artichoke is called (kangar Farangi= کنگر فرنگی یا ارده شاهی ) in Farsi. Artichoke uses in foods and cooking, as an ingredient for making stew خورش, soup سوپ, salad, tea چای and other beverages also in medicinal uses مصارف دارویی. You can use this plant in different methods of cooking like: steaming, sauteing, frying, roasting, boiling, and raw.

Artichoke آرتیچوک or Artichaut آرتیشو is the main star in this dish. This recipe is called’ artichoke and celery stew = khoresh-e kangar VA karafs’. It’s a mouth-watering stew, combination of celery, artichoke and more aromatic herbs. Super easy to make and sooooo yummy.

You can use fresh, frozen or canned artichokes. It’s served over pilaf rice. Stew means Khoresh خورش, celery is karafs کرفس and artichoke is kangar farangi کنگر فرنگی in Farsi language.

Ingredients
200 g diced meat
150 g artichokes
1 large onion
200 g rice
2 Tbsp. lemon juice
40 g fresh parsley
20 g fresh mint
20 g fresh coriander
1 celery stalk
1 Tsp thyme leaves
2 beef stock cubes
1 Tsp turmeric
Salt – chili powder to taste
Oil
Preparation
Saute chopped onion in a pot for 5 minutes. Add diced meat, turmeric and chili powder. Saute the meat for 5 minutes more. Add water and let the meat cook until is tender.
Meanwhile, chop vegetables and sauté celery and other herbs for 5-6 minutes.
Once meat is cooked, ad artichokes, sautéed vegetables, lemon juice and salt to the pot.Dissolve beef stocks in 1/3 cup hot water and pour over the stew. Very gently stir the ingredients. Allow to simmer for 30 minutes or until reduce liquid. Half way through check the stew for seasoning.
Serve this beautiful stew with rice.
Bon appetite

PS: You can watch my video for this dish on youtube under this name: rozina dinaa

خورش کنگرفرنگی و کرفس

کنگر فرنگی یا ارده شاهی که در انگلیسی (آرتیچوک) و در فرانسوی (آرتیشو) گفته میشه جزوگیاهانی هست که ارزش غذایی و دارویی بالایی داره و میشه برای تهیه سوپ – سالاد- چای و نوشیدنی – خورش و تهیه ی دارو استفاده کرد

همه ی قسمت‌های کنگر فرنگی قابلیت خوراکی نداشته و فقط قسمت غنچه ی آن در تهیه غذا بکار برده میشه.

کنگر فرنگی را میشه به صورت آبپز- بخارپز- سرخ شده و یا خام مصرف کرد.

این خورش یکی دیگر از غذاهای لذیذ ایرانی می باشد. تهیه ی آن فوق العاده آسان هست و میتوان از کنکر تازه – یخ زده یاکنسروی هم استفاده کرد.

مواد لازم

دویست گرم گوشت خورشتی

صدوپنجاه گرم کنگر تازه یا کنسروی

یک ساقه کرفس

یک عدد پیاز بزرگ

دو ق غ آب‌لیمو

چهل گرم جعفری خرد شده

بیست گرم نعنای خرد شده

بیست گرم گشنیز خرد شده

یک ق چ آویشن

دو عدد قرص عصاره گوشت گوساله

یک ق چ زردچوبه

نمک و فلفل به میزان لازم

روغن زیتون

طرز تهیه

پیاز را نگینی خرد کرده و برای 5 دقیقه تفت دهید. گوشت خورشتی- زردچوبه و فلفل را به پیاز در حال تفت بیفزایید و برای 5 دقیقه ی دیگر تفت دهید. مقداری آب روی گوشت ریخته و بگذارید خوب پخته و نرم شود.

در همین بین سبزیجات را خرد کرده و برای 6-5 دقیقه تفت دهید. زمانیکه گوشت پخته شد- سبزیجات خرد شده – کنگر- آب لیمو- و نمک را به گوشت اضافه کنید. دو قرص عصاره ی گوشت را در 1/3 پیمانه آب حل کرده و روی خورش بریزید. مواد داخل قابلمه را به آرامی هم بزنید و بگذارید برای 30 دقیقه و تا زمانی که آبگوشت به خوردش رود- پخته شود. قبل از سرو خورش را مزه کنید و اگر نیاز به نمک و فلفل بیشتری دارد- اضافه کنید.

این خورش لذیذ را با برنج سرو کنید.

نوش جان

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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