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Wine & Food Pairing

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	Iranian Beef & Celery Stew Serves 4


	Courtesy of Marsha Chafouri


	I enjoy Iranian cuisine for its’ subtle flavours and delicate spice blends. This is a dish with refreshing flavours of green vegetables and buttery beef.


		Ingredients

	1 Lrg Onion - chopped 6 Tbsp Oil 2 Lbs Beef Shank/Round - cut into chunks 1 Tbsp Turmeric Pepper 2 C Water 1 Celery Bundle - chopped (1” pieces) 2 Parsley Bundles - chopped 1/2 Spinach Bundle - chopped Salt 3 Tbsp Dry Mint 3 Tbsp Lemon Juice


		Preparation

	Saute onion and oil in a large pot until translucent. Add meat, turmeric and pepper - stir for 5mins (do not add salt). Add water and simmer covered for 1 hour. In a separate pot - saute celery in oil for 15-30mins (the longer the better). Add parsley and spinach and saute for 10mins. Remove from heat and stir in mint - add vegetable mixture to the meat - add salt. Simmer for 1 hour - add lemon juice. Serve with rice.

Due to the predominant lemon flavour in the stew, I recommend white wines like Pinot Grigio from Italy, Dry Rieslings from Australia/Germany/Ontario or Chenin Blancs from France:

Cave Springs Riesling Dry V.Q.A. - Niagara Canada
Domain Des Balmard Clos De Saint-Yves - Savennieres France
Cantine Mezzacorona Pinto Grigio - Italy

For more wine serving suggestions visit MatchMaker - our wine pairing resource for all manner of ingredients and cooking methods!

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