Persian Celery Stew - BeeaaB - MyBeeaaB
BeeaaB
Aroma and tasty celery stew. Rich in vitamins B12 and K, good source of iron, zinc and selenium
In this section, the nutritional values after cooking are provided. To view the nutritional values in their raw state, refer to the cooking method.
The weights of food ingredients change during preparation.
ingredients
Food item | Value |
---|---|
Spearmint, fresh | 10 gr |
Parsley, fresh | 10 gr |
Salt, table | 1 tsp (4 gr) |
Spices, turmeric, ground | 1 tsp (2 gr) |
Lime juice | 25 gr |
Oil, olive, salad or cooking | 5 Tbsp (30 gr) |
Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1 4" fat, cooked, braised | 210 gr |
Celery, cooked, boiled, drained, without salt | 480 gr |
Onions, yellow, stir-fried | 75 gr |
Recipes
In a suitable pot, fry 120 grams of raw Nagini onions in 5 tablespoons (30 grams) of olive oil. When it becomes soft, add 350 grams of meat, 1 teaspoon (2 grams) of turmeric and half a teaspoon (2 grams) of salt. We add 500 grams of stem and 20 grams of chopped celery leaves and pour enough water in the pot. When the water boils, we reduce the flame so that the meat and celery cook slowly. When they are cooked, in the last half hour we add 10 grams of mint and 10 grams of parsley, half a teaspoon (2 grams) of salt and 25 grams of lemon juice.