Khoresh Karafs (Persian Celery Stew)
Persian Celery Stew - also known as khoresh karafs is another delicious, healthy and popular Persian stew made with stewing meat (beef or lamb), celery stalks and fresh coriander and mint.
And of course, when it comes to serving any Iranian stew, it is always served over Persian Rice.
If you’re looking for more Persian stew recipes, don’t miss my Persian Rhubarb Stew recipe and my Gheimeh Stew recipe.
Yield: Serves 4
- 400 g stewing meat (beef or lamb), cut into 1 1/2-inch pieces
- 10-12 celery stalks, cut into 1 1/2-inch pieces
- 1 medium onion, finely chopped
- 1 bunch coriander (about 50 g), finely chopped
- 3 cup fresh parsley, finely chopped
- 1/2 cup finely chopped fresh mint or 2 tablespoons dried mint
- 2 tablespoons crushed tomatoes
- 1 teaspoon turmeric powder
- vegetable oil
- 3 tablespoons lemon juice (add more or less, depends on your taste)
- salt & pepper to taste
Heat 4 tablespoons oil in a non-stick frying pan over medium heat. Add the celery, parsley, coriander and mint, and sauté for 5 minutes. Set aside.
Heat 4 tablespoons oil in a pot over medium heat. Add the chopped onions and sauté until lightly golden.
Increase heat to medium-high; add the meat and cook until brown on all sides.
Add the turmeric powder and crushed tomatoes; mix well.
Add 3 cups hot water. Cover the pot and bring to a boil. Reduce heat to medium and simmer covered for 30 minutes.
Add the celery-herbs mixture, salt and pepper.
Cook covered over medium heat until meat and celery are tender, about 2 hours. Add more water during cooking, if necessary.
Add lemon juice and cook for 10 more minutes. Adjust seasonings. Serve with Persian Rice.
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@Megan, I’m glad you liked it :)
Just made this, did a mix between stove and instant pot, turned out great!!! Thank you!!!
Another delicious Iranian stew.