Delicious and Authentic Iranian Khoresht-e Karafs Recipe

Ingredients

2 bunches of celery
1.5 pounds of stew meat (beef or lamb)
1 large onion, finely chopped
5 cloves of garlic, finely chopped
1 tablespoon of turmeric
1 teaspoon of salt
1/2 teaspoon of black pepper
1/4 cup of fresh lime juice
1/2 cup of fresh parsley, finely chopped
1/2 cup of fresh mint, finely chopped
2 tablespoons of vegetable oil
2 cups of water
1 teaspoon of saffron (optional)

Steps and instructions

Wash and cut the celery into small pieces, then set aside.
Heat the vegetable oil in a large pot. Add the chopped onion and garlic, and sauté until they turn golden.
Add the stew meat to the pot. Cook until browned on all sides.
Add the turmeric, salt, and pepper to the pot. Stir well to combine.
Add the chopped celery, parsley, and mint to the pot. Stir well to combine.
Add the water and lime juice to the pot. If using, add the saffron. Stir well to combine.
Cover the pot and let it simmer on low heat for about 2 hours, or until the meat is tender and the flavors have melded together.
Once the stew is done, taste and adjust the seasoning if necessary.
Serve the stew hot with a side of rice.

Tools for making

Cutting board - Used to chop and prepare the celery, onion, and garlic.
Knife - Essential for cutting the celery, onion, and garlic.
Large pot - Used for cooking the stew.
Stirring spoon - Needed for stirring and combining the ingredients in the pot.
Measuring spoons - Used to accurately measure the turmeric, salt, pepper, lime juice, and saffron.

Recipe variations

Replace the stew meat with chicken thighs or drumsticks for a chicken karafs stew.
Add diced carrots or potatoes to the stew for added texture and flavor.
Include dried lime powder (limoo amani) for a tangier taste.
For a vegetarian version, omit the meat and add chickpeas or tofu instead.
Experiment with different herbs and spices such as cumin, cinnamon, or coriander to customize the flavor profile.
For a thicker stew, mix in a tablespoon of tomato paste or a can of crushed tomatoes.
Add a handful of raisins or prunes to the stew for a touch of sweetness.
Garnish the dish with toasted slivered almonds or crushed walnuts for added crunch.
Serve the karafs stew with flatbread or naan instead of rice for a different dining experience.

Recipe overview

Khoresht-e Karafs is a delightful Persian stew that fuses the rich flavors of meat with the refreshing taste of celery and aromatic herbs. This traditional dish is a staple in many Iranian households, loved for its tender meat and savory broth. This recipe uses a combination of beef or lamb stew meat, finely chopped onion and garlic, a delightful assortment of spices, and a generous portion of celery. It is simmered slowly to allow all the flavors to meld together beautifully, resulting in a stew that is both hearty and packed full of flavor. The recipe takes approximately 2.5 hours to prepare and cook, but the time is well worth it when you taste the final product. The Khoresht-e Karafs is typically served hot with a side of rice, making it a satisfying meal that's sure to impress. Whether you're an experienced cook or a beginner in the kitchen, this recipe is relatively easy to follow and sure to be a hit at the dining table.

Common questions

Can I use chicken instead of beef or lamb?
Yes, you can substitute chicken for the stew meat. Keep in mind that the cooking time may vary since chicken cooks faster than beef or lamb.
Can I use dried herbs instead of fresh?
While fresh herbs are recommended for the best flavor, you can use dried herbs as a substitute. Use 1/3 of the amount specified for fresh herbs.
What can I serve with Khoresht-e Karafs?
Khoresht-e Karafs is traditionally served with Persian steamed rice. You can also serve it with naan bread or pita bread.
Can I make Khoresht-e Karafs in advance?
Yes, Khoresht-e Karafs actually tastes even better the next day as the flavors have more time to develop. Simply refrigerate it in an airtight container and reheat before serving.
Is saffron necessary for this recipe?
No, saffron is an optional ingredient. It adds a unique flavor and a beautiful golden color to the stew, but the recipe will still be delicious without it.

Serving dishes and utensils

Cutting board - A sturdy cutting board to chop the celery and other ingredients.
Chef's knife - A sharp knife for chopping the celery, onion, and garlic.
Large pot - A spacious pot to cook the stew and allow for simmering.
Wooden spoon - A wooden spoon for stirring the ingredients in the pot.
Measuring spoons - Measuring spoons to accurately measure the turmeric, salt, and pepper.
Measuring cup - A measuring cup to measure the lime juice and water.
Ladle - A ladle for serving the stew into bowls.
Rice cooker or pot - A rice cooker or pot to prepare rice as a side dish.

Origin stories

Khoresht-e Karafs, a delightful celery stew, hails from the culinary treasure troves of Iran. Intricately woven into the rich tapestry of Persian cuisine, its humble beginnings are not well documented, yet its flavors speak volumes of the culture it represents—where food is regarded as an art and an intrinsic part of hospitality. The use of fresh herbs gives this dish a unique aroma and taste, reflecting the Iranian love for fresh produce in their meals. Interestingly, Khoresht-e Karafs is known for its health benefits and is often enjoyed during the cool winter months as a warming and hearty meal. As you savor each spoonful, imagine a welcoming Iranian household where every dish is a celebration of heritage and love.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.