Khoresht-e Karafs (Persian Celery and Herb Stew)

Introduction

Khoresht-e Karafs is a refreshing Persian stew that elevates celery to a starring role. Combined with lamb and fresh herbs like parsley and mint, it produces a tangy, slightly bitter, and aromatic dish that is lighter than many other Persian stews.

History and Cultural Significance

Unlike some heavier stews, Khoresht-e Karafs reflects the Persian love of balancing flavors and showcasing fresh herbs. It is popular in spring and summer, when fresh celery is abundant. The dish has long been part of regional cooking traditions, offering a healthier and herb-forward alternative to richer stews.

Ingredients and Substitutions

Celery, parsley, and mint are the defining ingredients. Lamb is most common, but beef or chicken can also be used. Lemon juice or dried limes add tang. For a vegetarian version, mushrooms or chickpeas replace the meat while maintaining texture and flavor. Using young, tender celery ensures the stew remains delicate and not stringy.

Cooking Tips

Fry celery sticks briefly before adding them to the pot — this brings out their natural flavor. Herbs should be chopped and sautéed lightly to preserve their aroma. Simmering the stew slowly allows the flavors to blend without overpowering the celery’s freshness.

Serving Suggestions

Khoresht-e Karafs is best served with plain basmati rice. Fresh sabzi khordan (herb platters) or pickled vegetables make excellent sides. The lightness of the dish makes it suitable for lunch or a balanced dinner.

Print Recipe

Herb-Rich

Khoresht-e Karafs (Persian Celery and Herb Stew)

Cooking Method: Simmering, Stewing Cuisine: Persian Courses: Main Course Recipe Keys: C comforting S sour T tangy

Difficulty: Intermediate Prep Time 20 mins Cook Time 90 mins Total Time 1 hr 50 mins

Servings: 6 Calories: 440

Dietary:

H Halal

Description

Celery and herbs simmered with lamb in a light, tangy broth.

Main Ingredients

Servings

• 2 lbs lamb (cubed)
• 4 cups celery (cut into sticks)
• 1 cup parsley (chopped)
• ¹⁄₂ cup mint (chopped)
• 1 onion (chopped)
• 2 tbsp lemon juice
• 2 tbsp oil
• salt and pepper to taste

Instructions

1. Sauté onions until golden.
2. Add lamb cubes and brown lightly.
3. Stir in celery and fry briefly.
4. Add parsley, mint, and lemon juice.
5. Pour in water and simmer 1–1.5 hours until lamb is tender.
6. Adjust seasoning and serve with rice.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 440kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 28g10%

Protein 36g72%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Fry celery until lightly golden for the best flavor.

Keywords: khoresht karafs, Persian celery stew, lamb, herbs, mint