Khoresh karafs
(خورش کرفس)
Khoresh karafs is a celery stew from Iran, recognized for its bright green color and the combination of tender meat and fresh herbs. The dish is a specialty in many Iranian households, especially in Tehran and Isfahan, where khoresh (stew) recipes are central to everyday meals and gatherings.
Its main components are celery stalks, parsley, mint, and either lamb or beef, slowly simmered to develop a balanced, herbaceous flavor. The origins of khoresh karafs go back centuries to when Persian cooks first began using local aromatic herbs and vegetables to enrich stews.
Celery was cultivated in Iran for its medicinal and culinary properties, and over time, cooks adapted it into their khoresh repertoire alongside other popular dishes like khoresh ghormeh sabzi and khoresh bademjan. Written references to celery stews appear in Persian cookbooks from the Qajar period, where the dish was praised for combining simple ingredients with an elegant presentation. Read more
Preparation of khoresh karafs begins by cutting celery stalks into segments and sautéing them lightly in oil to soften their texture and concentrate their flavor. Cubes of lamb or beef are browned with onions and turmeric, then simmered with water until nearly tender.
The sautéed celery is added to the pot, followed by a generous quantity of chopped parsley and dried or fresh mint. Some variations also include a splash of fresh lemon juice or verjuice to bring acidity and balance to the richness of the meat.
The stew is left to cook gently until the herbs are fully incorporated and the celery is tender without falling apart. One feature of khoresh karafs is that it showcases celery as the main ingredient, which is unusual among Iranian stews where eggplant, beans, or okra are more commonly featured.
Because of its light yet fragrant character, it is often prepared in spring or early summer when herbs and celery are at their best. Khoresh karafs is served warm, always accompanied by steamed Persian rice (chelo) and usually presented in large bowls at family lunches or dinners.
It is eaten by spooning the stew over rice, sometimes with side dishes such as mast o khiar (yogurt with cucumber), fresh herbs, and pickled vegetables.
Serve with
Chelo
Chelo is a staple of Iranian cuisine, referring specifically to steamed white rice prepared in a way that yields separate, tender grains ... Read more
Mast o khiar
Mast o khiar is a cold yogurt dip from Iran, prepared by combining strained or plain yogurt with diced cucumber and aromatic herbs. It is ... Read more
WHERE TO EAT The best Khoresh karafs in the world (according to food experts)
Other Khoresh varieties
