Khoresht Karafs - Persian Celery Stew

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READY IN: 2hrs 40mins
Recipe by Barbell Bunny

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.

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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