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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a dutch oven (or large pot) saute the onion, green onions, and garlic in 4 tablespoons of olive oil until translucent. | 2. Add the lamb and brown a little, then add turmeric. Give the ingredients a few stirs so the spices release their flavors. Season with salt and pepper. | 3. Prick the Persian lemons with a fork and add them to the pot. | 4. Add three cups of water to your pot. Cover and cook over medium heat for one hour. | 5. In a separate pan, add one tablespoon olive oil. Add celery and give it a quick saute. | 6. After the hour of cooking in the dutch oven or pot, add the celery to it. | 7. Add chopped herbs, advieh, 2 cups water, and adjust seasonings. Cover and cook on medium for 1 1/2 hours. | 8. When done, the khoresht should lose its bright green color and your kitchen should be filled with a lovely smell. | 9. Serve with basmati rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	1		cut	1211.112	0.0	76.5677	97.9322
celery	1		cut	16.16	2.9997	0.6969	0.1717
onion	1		diced	64.0	14.944	1.76	0.16
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
green onion	1	bunch	chopped	-	-	-	-
mint	2	bunches	chopped	-	-	-	-
parsley	1	bunch	chopped	-	-	-	-
lemon	3			3.8425	1.2349	0.1458	0.0397
water	3	cups		0.0	0.0	0.0	0.0
water	2	cups		0.0	0.0	0.0	0.0
chicken bouillon	2	teaspoons		10.68	0.7204	0.6664	0.5552
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
olive oil	5	tablespoons		596.7	0.0	0.0	67.5
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.