Khoresh Karafs (Persian Celery and Herb Stew)
Local name: خورش کرفس
In short: Lamb stewed with sautéed celery, parsley and mint and finished with lime juice for a fresh, tangy green Persian khoresh. It takes about 2 h 55 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 2 h 30 min
- Total
- 2 h 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 285 kcal
Khoresh karafs is a lighter, fresher cousin of ghormeh sabzi, built on celery and a double dose of parsley and mint. The celery is fried first so it keeps some bite, then simmered with tender lamb until the stew turns olive green and silky. A squeeze of lime at the end gives the sourness Persian stews are known for. It is a favorite for family lunches, served with plain rice.
Instructions
- Heat 2 tbsp oil in a heavy pot over medium heat. Cook the onion for 10 minutes until golden, stir in the turmeric, then add the lamb and brown it for 8 minutes.
- Add the salt, pepper and hot water. Cover and simmer on low heat for 45 minutes.
- Meanwhile, heat 2 tbsp oil in a large skillet and fry the celery over medium heat for 8 to 10 minutes, until lightly golden at the edges. Lift it out with a slotted spoon.
- Add the last 2 tbsp oil to the same skillet. Fry the parsley and mint over medium-low heat for 8 to 10 minutes, stirring, until dark green and fragrant.
- Stir the celery and herbs into the pot. Simmer partly covered for 45 to 60 minutes, until the lamb is tender and the celery is very soft.
- Stir in the lime juice, simmer 10 minutes more and taste. Adjust the salt and the sourness, rest for 10 minutes and serve over rice.
Tips
- Fresh mint is traditional, but 3 tbsp dried mint can replace it. Stir it in with the lime juice, since dried mint burns easily when fried.
- Use only the celery stalks and slice them evenly so they soften at the same rate. Beef or chicken thighs can replace the lamb, and chicken needs only 30 minutes of simmering.
Questions and answers
Why is my khoresh karafs bitter?
Overcooked herbs or too many celery leaves can taste bitter. Fry the parsley and mint gently over medium-low heat and trim most of the leaves from the celery.
Can I make khoresh karafs ahead of time?
Yes, it keeps for 4 days in the fridge and tastes better after a night. Reheat it gently over low heat.
What do you serve with khoresh karafs?
Plain steamed rice, yogurt and a plate of fresh herbs with white brined cheese are the usual partners.
How long does it take to make Khoresh Karafs (Persian Celery and Herb Stew)?
About 2 h 55 min in total: 25 min of preparation and 2 h 30 min of cooking.
How many calories are in Khoresh Karafs (Persian Celery and Herb Stew)?
About 285 kcal per serving, with 17 g of protein, 7 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 285 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 7 g |
| Fat | 21 g |
| Fiber | 4 g |
| Sugar | 4 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
