Before the pandemic started, many healthcare workers were regular customers at The Persian Grill in Hatboro, writes Cassie Owens for The Philadelphia Inquirer.

So when COVID-19 hit, the restaurant’s owners Bimal Moktan and Binod Moktan decided to bring food directly to frontline workers, giving away meals at Einstein Medical Center Montgomery and other local sites. Since March, the eatery has donated around 5,000 meals.

The Moktan family, who are Nepalese Americans, took over the restaurant from the original owners in 1992. Since then, they make sure to uphold Iranian food traditions while adding an assortment of stews to the menu. The Khoresh karafs stew has been gaining popularity among the customers.

“It’s seasonal,” said Bimal Moktan. “You can prepare it without meat or with meat.”

To prepare the stew, sauté garlic, onion, and mint on olive oil until fragrant. Add celery, parsley, dried lemons, and turmeric. Stir before adding black-eyed peas and vegetable broth. Then add mushrooms and cooked meat – if you are using it – and salt and pepper to taste. The stew is cooked on medium with a lid for 30 minutes, with occasional stirring.

Read the entire recipe at The Philadelphia Inquirer by clicking here.

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