Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Khoresht Karafs - Persian Celery Stew Recipe
    Lost? Site Map

    Khoresht Karafs - Persian Celery Stew

    Khoresht Karafs - Persian Celery Stew. Photo by khoshtip

    1/1 Photo of Khoresht Karafs - Persian Celery Stew

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 40 mins

    10 mins

    2 hrs 30 mins

    Barbell Bunny's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


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

    Ratings & Reviews:


    Nutritional Facts for Khoresht Karafs - Persian Celery Stew

    Serving Size: 1 (401 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 251.5
    Calories from Fat 171
    Total Fat 19.0 g
    Saturated Fat 4.7 g
    Cholesterol 40.0 mg
    Sodium 106.0 mg
    Total Carbohydrate 9.1 g
    Dietary Fiber 3.0 g
    Sugars 3.4 g
    Protein 12.2 g

    The following items or measurements are not included:



    Ideas from


    Over 475,000 Recipes Network of Sites