Khoresh Karafs (Celery Stew), also known as Persian celery and lamb stew, is a traditional dish that boasts bold and aromatic flavors. This hearty stew combines tender chunks of lamb with chopped parsley and celery, creating a rich and flavorful broth that’s infused with the warm spices of turmeric and black pepper.
To make Khoresht Karafs, you’ll need lamb cubes, chopped parsley, celery, dried mint, onion, vegetable oil, fresh lemon juice, turmeric, black pepper, salt, and water. The lamb or beef is browned and then simmered with the vegetables and spices, creating a delicious and aromatic broth that’s perfectly paired with aromatic Persian rice.
One of the key ingredients in Khoresht Karafs is celery. The celery provides a crunchy texture and adds a slightly bitter and earthy flavor to the stew. When combined with parsley and other spices, it creates a complex and well-balanced flavor profile that’s truly unique.
Khoresht Karafs is a delicious and comforting dish that’s perfect for a cozy night in or a special celebration with friends and family. Give it a try and experience the warm and inviting flavours of Persian cuisine for yourself!
Basic Ingredients for Khoresh Karafs (Celery Stew)
Lamb or Beef Cubes: The main ingredient in the stew, providing protein and flavor to the dish.
Chopped Parsley: Adds a fresh and herbaceous flavor to the stew.
Celery: Provides a crunchy texture and adds a slightly bitter and earthy flavor to the stew.
Dried Mint: Adds a fragrant and slightly sweet flavor to the stew.
Onion: Adds a sweet and savory flavor to the stew.
Vegetable Oil: Used for cooking lamb and vegetables and provides a neutral flavor.
Lemon Juice: Adds acidity and freshness to the stew.
Turmeric: A spice that provides a warm and earthy flavor and is also known for its anti-inflammatory properties.
Black Pepper: Adds a pungent and slightly spicy flavor to the stew.
Salt: Enhances the flavors of the stew.
Water: Used to create the broth for the stew.
Khoresh Karafs (Celery Stew)
- 750 g lamb or beef cubes
- 500 g chopped parsley
- 500 g celery cut in 2 -3 cm size
- 10 g dried mint
- 130 g onion
- 50 g + 50g + 225g Vegetable oil
- 1 fresh lemon, juiced
- 10 g turmeric
- 2 g black pepper
- 14 g salt
- 1000 g water
- In a medium size pot,on high heat, add 50g of vegetable oil and celery; saute until the celery hasslightly browned—place in a bowl and set aside.
- In the same pot, onhigh heat, add the parsley and saute for 5-7 minutes; once the liquid hasevaporated, add 50g vegetable oil and fry for 10 minutes. Turn off the heat andadd dry mint. Mix the cooked herbs with the cooked celery, stir the ingredientstogether and keep to the side.
- Using the same pot,on medium-high heat, saute onion with 225g vegetable oil until translucent. Addturmeric and black pepper, lower the heat, and simmer for about 5 minutes. Add meat and fry for 7 minutes; it is essentialnot to stir the meat over as this will make it tough. Add 1 litre of boiling water, cover the potand allow the meat to cook for 1 hour—season with salt.
- Add the sauteed vegetables, stir the ingredients together, and leave to simmer for an additional hour. Adjust the salt, addlemon juice and leave to simmer for additional 10 minutes.
- Serve with rice.