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    Home » Persian Recipes

    Persian Celery Stew - Khoresht Karafs

    Published: Feb 12, 2019 · Modified: Jul 19, 2022 by Shadi HasanzadeNemati · This post may contain affiliate links .

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    Persian celery stew - also known as khoresht karafs - is a delicious Iranian stew made with celery stalks and herbs. This easy Persian stew can be made vegetarian as well.

    Persian celery stew also known as khoresht karafs is a delicious Iranian stew made with celery stalks and herbs. This easy Persian stew can be made vegetarian as well.

    If you've been a long time reader, you probably have seen many Persian recipes around here. From our popular ghormeh sabzi to Persian saffron chicken kabobs (joojeh kabab) and Persian pomegarant walnut stew (fesenjan), Persian recipes always have a special place on this website. Today's recipe is Persian celery stew which is another of my absolute favorites.

    Table Of Contents:
    • What goes into Persian celery stew
    • How to make Khoresht karafs (Persian celery stew)
    • Can I make celery stew recipe in instant pot?
    • Persian celery stew in the slow cooker
    • Vegetarian celery stew
    • Notes and tips for making khoresht karafs Persian celery stew
    • More Recipes
    • Step-by-Step Recipe
    THE COMPLETE PERSIAN FOOD BUNDLE INCLUDES…

    What goes into Persian celery stew

    Khoresh karafs is made with onions, parsley, fresh mint, celery stalks and lamb or beef. Spices used in this Persian stew are turmeric, salt, pepper and dried limes which give the stew a subtle sourness. This is one of my very favorite Persian dishes because it doesn't require exotic ingredients and can be made in no time.

    Khoresh karafs is made with onions, parsley, fresh mint, celery stalks and lamb or beef. Spices used in this Persian stew are turmeric, salt, pepper and dried limes which give the stew a subtle sourness

    How to make Khoresht karafs (Persian celery stew)

    Start by chopping the parsley and mint very finely. If the celery you bought has some leaves, chop them finely as well. Cut the celery stalks into one inch pieces (you can do larger if you prefer) then heat some olive oil in a large pan over medium heat.

    chop parsley, mint and celery on a chopping board.

    Once the oil is hot, saute chopped celery, parsley and mint until it starts releasing aromas, about 5-8 minutes. You don't want the herbs to burn so make sure the heat is not too high. Once the herbs start getting dark, turn the heat off.

    saute celery, parsley and mint in some olive oil.

    In a large pot or dutch oven, saute chopped onion in olive oil over medium heat until golden brown. Add in chopped lamb and cook until the lamb is brown on all sides, it doesn't need to cook at this stage. Add in turmeric and black pepper. Stir in sauteed celery and herbs. Pour enough water into the pot that it comes about ½ inch above the ingredients in the pot. Turn the heat up and once it starts simmering, lower heat, let it simmer and cover with a lid. Cook for about 40 minutes until the celery is cooked and the lamb is tender.

    saute onion and lamb in olive oil add in sauteed celery and herbs plus water and cook add in pierced Persian dried limes. Cook for some minutes.

    Pierce a few dried limes using a fork and add them to the stew, then cook for another ten minutes until the limes are soft. Gently press them against the pot so they release their juice. Serve khoresh karafs with Persian rice.

    Can I make celery stew recipe in instant pot?

    Absolutely! It's super easy and very quick. As mentioned in the instructions, saute chopped celery, parsley and mint in a pan and set aside. Using the saute function, saute onion and then sear the lamb until brown. Deglaze using ⅓ cup water and then add sauteed celery and herbs. Add in 2.5 cups water and secure the lid. Press pressure cook or the manual button and set the timer for 25 minutes. Once the cooking time is up, do a quick release, open the lid and press "saute". Add in pierced Persian dried limes and simmer for 5-8 minutes. Serve with Persian white rice.

    serve Persian celery stew with saffron rice.

    Persian celery stew in the slow cooker

    Persian stews are perfect for slow cooker because the longer they cook the better they will taste. Saute chopped celery and herbs in a pan. Saute onion and lamb separately with spices and mix them all in the slow cooker. Add about 2.5 cups water and cook on high for 4 hours or low for 6 hours. Add limes at the end and cook for another 30 minutes on high.

    Serve rice and celery stew khoresht karafs on a plate.

    This Persian celery stew was something my mom used to make at least twice a month because we loved it. Around the time of final exams, she would make it even once a week because it had a lot of nutrients and gave our brains some fuel to burn during that time of the year.

    Vegetarian celery stew

    The full flavor of this Persian stew is in the celery and herbs. You can easily leave out the lamb or beef. You can also add a can of drained red kidney beans at the very end as a substitute for meat. This is also one of our favorite vegetarian Persian recipes. 

    Notes and tips for making khoresht karafs Persian celery stew

    • If you can't find Persian dried limes, simply use the juice of one lemon.
    • Store the leftovers in an airtight container and refrigerate for up to 5 days. This stew is perfect for meal prep.
    • Iranians usually have stews (khoresht) with white rice, but you can also have them with brown rice or even with bread.
    • I always add 1 or 2 tablespoons bloomed saffron to this Persian celery stew at the end but this step is completely optional.
    Herb celery stew is hearty and very tasty

    The beauty of Persian cuisine is its diversity. You can see different families make the same food in different ways. The spices may vary, the consistency can be different and yet the result is always a perfect meal for the household! Everyone believes their mom makes the best food ever!

    You can make Persian celery stew with lamb or chicken or vegetarian.

    More Recipes

    • Khoresh Bademjan (Persian Eggplant Stew)
    • Dive in to Persian deliciousness! Khoresht Fesenjan is a wonderful combination of pomegranate and walnut served with Persian style rice and saffron.
      Fesenjan (Persian Pomegranate and Walnut Stew)
    • Khoresh Gheimeh Recipe (Persian Split Chickpea Stew)
    • Ghormeh Sabzi - Persian Herb Stew (Video)

    Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!

    Step-by-Step Recipe

    Persian Celery Stew - Khoreshte Karafs

    Shadi HasanzadeNemati
    Persian celery stew also known as khoresht karafs is a delicious Iranian stew made with celery stalks and herbs. This easy Persian stew can be made vegetarian as well.
    4.69 from 19 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 55 mins
    Total Time 1 hr 5 mins
    Course Main Course
    Cuisine Persian
    Servings 6
    Calories 206 kcal

    Ingredients
      

    • 4 tablespoon olive oil divided
    • 7-8 celery stalks chopped into ½ inch pieces
    • 1 cup fresh mint finely chopped*
    • 1 ½ cup fresh parsley finely chopped
    • 1 large yellow onion finely diced
    • 1 lb lamb stew meat (cut into 1 inch pieces)
    • ½ teaspoon turmeric
    • ½ teaspoon black pepper
    • 4 cups water
    • 4 Persian dried limes
    • 1 teaspoon salt

    Instructions
     

    • Heat  2 tablespoon olive oil in a pan over medium heat.
    • Add celery, mint, parsley and saute until herbs start getting dark and release their aroma. Set aside. 
    • In a large pot, heat 2 tablespoon olive oil.
    • Saute onion until golden. 
    • Add in lamb meat stew with turmeric and black pepper. Saute until lamb is brown. 
    • Add in sauteed celery and herbs to the lamb and onion mixture. 
    • Cook for about a minute. Add in water and bring to simmer. 
    • Cover and cook for about 45 minutes to and hour until the lamb is fully cooked and tender. 
    • Pierce the dried Persian limes with a fork and add them to the stew. Cook for about 10-20 minutes until they soften. Press against the pot so they release their sour juice.  
    • Season with salt. 
    • Serve warm with Persian style white rice or saffron rice. 

    Notes

    • Too much mint makes the stew bitter, so don't overuse it.
    • To make this stew vegetarian, use kidney beans or pinto beans instead of lamb. If using canned red kidney beans, rinse them.
    • If you cannot find dried lime, feel free to use lemon/lime juice.

    Nutrition

    Calories: 206kcalCarbohydrates: 5gProtein: 16gFat: 14gSaturated Fat: 3gCholesterol: 49mgSodium: 461mgPotassium: 389mgFiber: 2gSugar: 1gVitamin A: 1603IUVitamin C: 24mgCalcium: 58mgIron: 3mg
    Did you make this recipe? Let us know how it was by leaving a comment and a 5-star review!
    This mouth watering Persian Celery Stew is a must-try. This is the vegetarian version and it's full of flavor!

     

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    Reader Interactions

    Comments

    1. Talin

      October 09, 2022 at 6:15 pm

      I made this and it was delicious, but I only got 2 servings out of it, not 6. I want to at least double the recipe. Do I double every ingredient?

      Reply
      • Shadi HasanzadeNemati

        October 10, 2022 at 6:54 am

        Hi Talin, it should be 6 servings if you're serving it with rice. In Iranian cuisine, the stew is served with rice, like curry. If doubling the recipe, yes, you need to double every ingredient.

        Reply
    2. hala

      February 07, 2022 at 12:24 pm

      can you tell me, please, if you add small while beans in this recipe?
      thank you so much

      Reply
      • Shadi HasanzadeNemati

        February 16, 2022 at 2:51 am

        Hi Hala, some families add white beans or black eyed peas to this stew. I've tried it with beans as well, it turns out delicious!

        Reply
    3. Flaminia

      December 05, 2020 at 5:15 pm

      I love persian food and would like to cook this one. Can I use fresh Parsley and dry mint? Which proportion?

      Reply
      • Shadi HasanzadeNemati

        January 22, 2021 at 12:09 pm

        Hi Flaminia! I suggest you use fresh mint for this recipe because of texture and flavor 🙂

        Reply
    4. Swapna

      June 07, 2020 at 7:58 pm

      5 stars
      Made this today in my instant pot. Came out fantastic, thanks! (I did add some minced garlic and spicy red chili flakes, to suit my Indian palate 😉.)

      Reply
      • Shadi HasanzadeNemati

        June 09, 2020 at 5:06 pm

        Hi Swapna! Glad you tried and liked this recipe. It's one of our favorites!

        Reply
    5. Claudia Lamascolo

      May 09, 2020 at 3:54 pm

      5 stars
      Wow this made my mouth water I love vegetarian meal and this one is amazing looking!

      Reply
    6. Sophie Heath

      May 09, 2020 at 2:56 pm

      5 stars
      I haven't tried a recipe quite like this, but I loved how it turned out! Thanks for the awesome recipe!

      Reply
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