Khoresh Karafs is a unique Persian celery stew that's both hearty and aromatic. This comforting dish combines tender meat, richly browned celery, herbs like parsley and mint, and tangy dried limes or lime juice for a truly spectacular taste. Best served with fragrant saffron rice and crispy tahdig (the golden rice crust), this stew is a delicious showcase of traditional Persian cuisine.
About Persian Celery Stew
Khoresh Karafs, or Persian celery stew, is a slow-cooked classic where meat simmers gently with deeply caramelized celery and herbs, all infused with turmeric and other warming spices. Its signature tartness comes from the addition of dried limes, fresh lime juice, or-in more traditional variations-unripe sour plums.
If you've never tried celery stew before, this is the one to start with. I fell in love with it decades ago, and it's been a favorite ever since. The slow cooking of celery and herbs in oil coaxes out their essential oils, transforming their aroma into something rich, savory, and almost roasted in flavor.
This stew shares some similarities with the well-known Ghormeh Sabzi-both rely on generous amounts of herbs and souring agents-but what sets this dish apart is the caramelized celery. It gives Khoresh Karafs its distinctive, unforgettable taste.
Key Ingredient Notes
- Meat: Traditional choices include lamb, beef, or veal. Lamb leg or shoulder with bone provides the best flavor. For veal shank (cut-up) or chicken legs, use about 2 pounds to account for bone weight. Cooking times vary: around 2 hours for lamb, 2 ½ hours for beef, and about 1¼ hours for chicken.
- Parsley: Use fresh flat-leaf parsley for the best flavor, removing tough stems. Check below how to make the stew with dried herbs.
- Mint: Dried mint offers a traditional, intense flavor, while fresh mint adds brightness and a different dimension.
- Celery: Choose firm, crisp, bright green celery with medium-sized ribs. Avoid rubbery or thick stalks. Peel tough outer strings and chop into ½ to 1-inch pieces. Use celery leaves for extra flavor.
- Souring Agents:
- Dried Limes (Limu Omani): Add whole dried limes pierced with a fork or knife for tartness. You can also use dried lime powder.
- Lime Juice: Substitute if dried limes aren't available.
- Unripe Plums (Gojeh Sabzi): Traditional but seasonally available at Persian stores and online; dried plums (Alu Bukhara) can also be used.
- Spices: Minimal use of black pepper and turmeric keeps the focus on herbs and celery. No advieh (Persian spice blend) needed here.
Water Amounts & Cooking Notes
- Use about 2½ cups water for lamb, 1¾ cups for chicken, and 3 cups for beef (which takes longer to cook).
- These are estimates; water amounts depend on meat size, heat source, and pot type. Wide or cast iron pots evaporate moisture faster.
- Add water gradually during the final simmer to maintain a thick stew consistency without overcooking the ingredients.
Using Dried Herbs
To use dried herbs, reduce the quantity to one-fourth of the fresh herbs called for in the recipe. Soak dried herbs in lukewarm water for 20 minutes, drain, squeeze out excess water, then use as you would fresh herbs. Ready-made dried herb mixes are available online and at Middle Eastern grocery stores-follow package instructions if using those.
Step-by-Step Visual Overview
Here is a brief overview of the process. Full printable recipe with measurements are below at the end of the blog post.
- Heat oil and sauté onions until translucent. Add meat and brown lightly, then stir in spices. Add salt, water, bring to boil, then simmer for 30 minutes.
- Sauté celery and herbs in oil until fragrant and lightly caramelized. Add sautéed vegetables, dried limes, lime juice, and saffron water to the pot.
- Simmer until meat and celery are tender. Adjust seasoning and stew consistency. Serve hot with steamed saffron rice and tahdig.
Instant Pot Method
- Use sauté mode to cook celery and herbs in oil; set aside.
- Add more oil, then cook onions, meat, and spices until browned.
- Add water, salt, bring to boil, then pressure cook until meat is halfway done.
- Add sautéed celery/herbs, dried limes, lime juice, and saffron water; pressure cook until tender.
- Adjust seasoning and consistency before serving.
Top Tips
- Sour Flavor: Persian stews are typically sour in taste. Adjust souring agents to your taste and try dried limes as a more easily available option.
- Cooking Vegetables: Caramelizing celery and herbs adds a unique flavor. Make sure to saute the vegetables optimally, gradually coaxing out their flavors.
- Use a Splatter Screen: Sautéing celery can cause oil splatter due to moisture-cover your pan with a splatter screen for safety.
- Stew Consistency: Khoresh Karafs should be thick and coat the meat and vegetables well, similar to Ghormeh Sabzi. Add water sparingly and reduce excess liquid if needed by simmering uncovered (If the meat is already cooked, separate it into a plate, evaporate the sauce and then add the meat back).
Serving Suggestions
Celery Khoresh is traditionally served with Persian saffron rice and tahdig. You can also try it with flatbreads like barbari. For sides, try mast-o-khiar (yogurt with cucumber), radishes, raw onions, and doogh (Persian yogurt drink).
Variations
- Vegetarian Option: Replace meat with yellow split peas, like the one we use for gheymeh. Cook ½ cup peas separately for 20 minutes, then add in the last 10 minutes of stew cooking.
- Other Proteins: Try chickpeas, beans, grilled tofu, or halloumi for non-traditional but tasty alternatives.
- Flavor Twists: Some people also add cilantro, paprika, tomato paste, dried plums (Alu Bukhara), red pepper flakes or chili powder. The recipe I've shared here is the more classic version.
More Persian Stews
- Khoresh Bademjan (Eggplant Stew)
- Khoresh Kadoo (Zucchini Stew With Chicken)
- Khoresh Bamieh (Okra Stew With lamb)
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Khoresh Karafs (Persian Celery Stew)
Ingredients
- ⅓ cup olive oil divided, more as needed
- 2 large yellow onions peeled, quartered, and thinly sliced (about 2 cups)
- 1½ lbs lamb stew meat bone-in leg or shoulder, cut into 1½-2-inch pieces, or 1-1¼ lbs boneless lamb, patted dry
- 1 teaspoon turmeric
- ½ teaspoon black pepper freshly ground
- 1 teaspoon salt plus more to taste
- 2 cups water more as needed
- 1 lb celery cut into 1-inch pieces (about 4 cups)
- 4 cups fresh parsley leaves chopped (stems removed)
- ¾ cup fresh mint chopped (or 3 tablespoons dried mint)
- 3 dried limes rinsed and pierced OR ⅓ cup fresh lime juice (omit extra lime juice if using this)
- 3-4 tablespoons fresh lime juice to taste, omit if using lime juice above
- ½ teaspoon ground saffron dissolved in 3 tablespoons hot water (optional)
Equipment
- Dutch Oven wide, not deep
- Stainless Steel Frying Pan or cast iron frying pan
Instructions
Sear the Onions and Lamb
- Heat 2 tablespoons olive oil in a wide Dutch oven over medium-high heat until shimmering. Add sliced onions and sauté until translucent, about 5 minutes. Push onions to the side or transfer to a plate.
- Add more oil if needed. Increase heat to high. Arrange lamb pieces in a single layer and sear on all sides until golden brown, about 5 minutes.
- Return onions to the pot if removed and continue sautéing until lightly golden and crisp, about 5 more minutes. Tip: Add a pinch of salt halfway through cooking the onions to help them caramelize.
Simmer the Stew Base
- Stir in turmeric, black pepper, and salt. Add 2 cups water, bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes.
Prepare Celery and Herbs
- While the meat simmers, heat remaining olive oil in a large skillet over medium-high heat. Add chopped celery and sauté until edges are golden, about 10 minutes.
- Add parsley and mint; continue sautéing until herbs are fragrant and lightly caramelized, about 10 more minutes.
Combine and Simmer
- Add the sautéed celery and herbs to the Dutch oven. Add dried limes (or lime juice) and saffron water (if using). Stir to combine.
- Simmer uncovered over low heat for 1¼ to 1½ hours, stirring occasionally, until meat is tender, falls off the bone and celery is soft. Note: Cooking time may vary based on meat type. The sauce should reduce and thicken, with a slight sheen of oil on the surface.
Finish and Serve
- Taste and adjust salt, lime juice, or spices as needed. Serve hot with Persian saffron rice and crispy tahdig.
Notes
- Meat Options: Substitute with beef, veal, goat, or chicken legs (skinless). Chicken cooks faster-about 1 hour-and typically needs less water. For a vegan version, replace meat with plant protein options.
- Dried Limes (Limoo Omani): Pierce dried limes in 2-3 places before adding. You can remove the bitter seeds and grind it into lime powder. For a traditional twist, add unripe green plums (gojeh sabz), available in season at Iranian grocery shops.
- Oven-Roasted Variation: Toss celery with 2 tablespoon oil and roast at 425°F for 10-15 minutes until golden on edges. Mix in herbs adding remaining oil and roast another 10 minutes, stirring once or twice.
- Make-Ahead Tips: Wash and dry herbs using a salad spinner, then chop and freeze in zip-top bags. You can sauté and refrigerate the herb-celery mix up to 3-4 days ahead. You can also freeze it; thaw and add to the stew.
- Storage & Leftovers: Refrigerate leftovers for up to 5 days or freeze for up to 2 months. Reheat gently on the stovetop or microwave, adding a splash of water if needed.
Nutrition
Nutrition Notes
Khoresh Karafs is a nutritious, low-carb, gluten-free, dairy-free, soy-free, and nut-free stew. Lamb provides high-quality protein, B vitamins, and minerals.
Celery is not just low in calories - it's packed with vitamin K, fiber, and anti-inflammatory compounds like apigenin. It supports digestion, hydration, and heart health. The natural phytochemicals in celery may even offer protective effects against certain cancers.
The abundance of herbs contributes anti-inflammatory phytochemicals, chlorophyll, and vitamins K, C, and A. Although the recipe uses a generous amount of oil for cooking, the fat helps absorb nutrients. You can skim excess oil after cooking if desired.
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