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Khoresh Karafs (Celery Stew)

Khoresh Karafs (Celery Stew), also known as Persian celery and lamb stew, is a traditional dish that boasts bold and aromatic flavours. This hearty stew combines tender chunks of lamb with chopped parsley and celery, creating a rich and flavourful 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 flavour to the stew. When combined with parsley and other spices, it creates a complex and well-balanced flavour 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!

celery stew

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.

alternative ingredients

  • Beef can be used instead of lamb.
  • Rhubarb can be used instead of celery.

Preparation Tips for Khoresh Karafs (Celery Stew)

  • Always select fresh and high-quality ingredients for the dish. Choose fresh celery with crisp green leaves and tender stalks.
  • When cutting the celery, make sure to remove any tough strings and chop it into 1 ½ inch chunks
  • Separately fry the parsley and celery. Then mix the two vegetables together, then remove from heat before adding the dried mint to ensure the stew does not get bitter.
  • Brown the meat before adding the water.
  • Adding fresh lemon juice at the end of the cooking process can enhance the flavor of the dish and balance the flavours.
  • It is important to ensure that the meat is tender and the flavours are well blended before adding the vegetables.  You only need to cook them for about 40 minutes to avoid the celery from overcooking. 

Serving Tips for Khoresh Karafs (Celery Stew)

  • Serve the Khoresht Karafs hot with a side of rice.

storage tips

  • Store any leftover stew in an airtight container in the refrigerator for up to four days or freeze for up to three months.
  • Reheat the stew gently on the stovetop or in the microwave before serving.

Khoresh Karafs (Celery Stew) (Full Video)

Khoresh Karafs (Celery Stew)

Servings: 6
Prep Time: 20 minutes
Cook Time: 2 hours


  • 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; sauté until the celery has lightly browned—place in a bowl and set aside.
  • In the same pot, on high heat, add the parsley and sauté for 5-7 minutes; once the liquid has evaporated, add 50g vegetable oil and fry for 10 minutes. Turn off the heat and add dry mint. Mix the cooked herbs with the cooked celery, stir the ingredients together and keep to the side.
  • Using the same pot, on medium-high heat, sauté onion with 225g vegetable oil until translucent. Add turmeric and black pepper, lower the heat, and simmer for about 5 minutes. Add meat and fry for 7 minutes; it is essential not to stir the meat over as this will make it tough.  Add 1 litre of boiling water, cover the pot and allow the meat to cook for 1 hour—season with salt.
  • Add the sautéed vegetables, stir the ingredients together, and leave to simmer for an additional hour.  Adjust the salt, add lemon juice and leave to simmer for additional 10 minutes.
  • Serve with rice.

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Recipe Rating


  • Helena Lee

    We add mostly chopped parsley and some mint .

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