Beef And Celery Stew With Parvin

Directions

1. For the Persian Rice: Place rice in a medium bowl, and add in sufficient water to cover. Pour off water, and repeat process twice, rinsing rice thoroughly. Add in 2 tsp. salt to rice and sufficient water to cover. Let stand 30 min.
2. Bring a large pot of water to a boil. Drain rice, and add in to boiling water. Boil till the rice feels tender between your fingers, 5 - 10 min.
3. Using a mortar and pestle, grind saffron and sugar. In a small bowl, combine grnd saffron-and-sugar mix with 1/4 c. warm water; set aside for 10 to 15 min.
4. In a medium skillet, heat 2 Tbsp. extra virgin olive oil over medium heat. Add in onion and garlic, and cook for 2 min. Add in turmeric, and stir to combine. Continue to cook till the onions are lightly browned, about 5 min. Stir in dill, remaining tsp. salt, pepper, and lima beans to combine. Add in 1 Tbsp. of saffron mix and 2 Tbsp. water to moisten slightly. Cook for 5 min, stirring occasionally.
5. Drain rice in a colander. Add in a little water to the pot, to remove any remaining grains of rice. Pour over rice in colander; set aside.
6. In a large nonstick saucepan, add in 1 Tbsp. saffron-and-water mix (saving the remainder for later use in this recipe), 2 Tbsp. extra virgin olive oil, butter, and 2 Tbsp. water. Cook till butter is melted. Pour out one-half of saffron-and-butter mix; set aside.
7. Add in sufficient of the liquid removed rice to just cover the bottom of the saucepan, about 1/2-inch deep. Add in about 3/4 c. bean mix, spreading proportionately over rice. Add in the remaining rice to the beans, stirring to combine. Transfer to saucepan, spreading proportionately. Drizzle remaining saffron-and-butter mix over rice. Cover top of saucepan with a thick kitchen towel, and place lid on top. Cook over low heat for 30 min. Using a large platter, invert rice onto platter.
8. Ffor the Beef And Celery Stew: Using a mortar and pestle, grind saffron and sugar. In a small bowl, combine grnd saffron-and-sugar mix with 1/4 c. warm water; set aside for 10 to 15 min.
9. In a large shallow saucepan, heat 2 Tbsp. extra virgin olive oil over medium heat. Add in garlic and onions. Cook till golden, about 10 min. Stir in 1 tsp. turmeric and paprika. Add in beef, salt, and pepper. Cook till meat is browned, about 10 min. Add in 1 1/2 c. warm water, and stir to combine. Cover, and cook for 20 min.
10. Cut celery on the diagonal into 1 1/2-inch pcs. In a large skillet, heat remaining 2 Tbsp. extra virgin olive oil over medium heat. Add in celery, and cook for 20 min, stirring occasionally. Add in parsley and mint to cooked celery. Stir in additional salt and pepper, and remaining 1/2 tsp. turmeric. Cook for 2 min.
11. Add in celery mix, lime juice, tomato paste, 1 Tbsp. saffron-and-water mix (saving the remainder for another use), and 2 c. warm water to beef; stir to combine. Cover, and cook over low heat for 1 hour. Serve with Persian rice.
12. This recipe yields 6 servings.
13. Comments: This authentic khoresh, or possibly beef stew, calls for celery, originally cultivated by the Greeks, and turmeric, a spice first grown in Indonesia. Recipes for khoresh are often passed down through many generations and typify the harmony of flavors which's central to the region's cooking: Many ingredients are combined but no single flavor dominates; the spices are almost always mild and are chosen to complement one another.
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