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Khoresht Karafs - Persian Celery Stew

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“A heart and delicious Iranian stew made with celery and lamb. This is easily transformed into a vegetarian dish by omitting the lamb. If you are not fond of lamb, beef is another option, which my Iranian grandmother favors. From My Persian Kitchen.”
2hrs 40mins

Ingredients Nutrition


  1. In a dutch oven (or large pot) saute the onion, green onions, and garlic in 4 tablespoons of olive oil until translucent.
  2. Add the lamb and brown a little, then add turmeric. Give the ingredients a few stirs so the spices release their flavors. Season with salt and pepper.
  3. Prick the Persian lemons with a fork and add them to the pot.
  4. Add three cups of water to your pot. Cover and cook over medium heat for one hour.
  5. In a separate pan, add one tablespoon olive oil. Add celery and give it a quick saute.
  6. After the hour of cooking in the dutch oven or pot, add the celery to it.
  7. Add chopped herbs, advieh, 2 cups water, and adjust seasonings. Cover and cook on medium for 1 1/2 hours.
  8. When done, the khoresht should lose its bright green color and your kitchen should be filled with a lovely smell.
  9. Serve with basmati rice.

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