Go Back
Traditional Khoresh Karafs recipe with celery and herbs

Khoresh Karafs (Persian Celery Stew)

A traditional Persian celery stew made with tender beef or lamb, fresh parsley, mint, and lemon. Slow-cooked until flavorful and served with Persian steamed rice.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Persian
Calories: 400
Ingredients Method

Ingredients
  

  • 1 lb 450 g beef or lamb stew meat
  • 1 large bunch celery
  • 1 cup fresh parsley chopped
  • ½ cup fresh mint chopped
  • 1 large onion diced
  • 3 tablespoons vegetable oil
  • 1 teaspoon turmeric
  • ½ teaspoon black pepper
  • 1 tablespoon tomato paste
  • 2-3 tablespoons lemon juice
  • Salt to taste
  • 3-4 cups water or low-sodium stock
  • 1 tablespoon brewed saffron optional

Method
 

  1. Wash and cut the celery into bite-sized pieces.
  2. Chop the parsley and mint.
  3. Sauté the onion in oil until soft and lightly golden.
  4. Add turmeric and black pepper.
  5. Add the meat and cook until lightly browned.
  6. Stir in the tomato paste and cook for 1 minute.
  7. Sauté the celery separately for several minutes.
  8. Add the celery, parsley, and mint to the pot.
  9. Add water or stock and bring to a gentle simmer.
  10. Cover and cook over low heat for 60-90 minutes, until the meat is tender.
  11. Add lemon juice and optional brewed saffron.
  12. Simmer uncovered for another 10-15 minutes to reduce the sauce.
  13. Taste and adjust the salt and lemon juice.
  14. Serve hot with Persian steamed rice.