Khoresht-e-Karafs is one of those dishes that reminds you why simple ingredients, when treated with care, can create something truly special. Made with lamb or beef, celery, fresh herbs and finished with a splash of lime, it’s a humble yet deeply flavorful stew that’s been part of Iranian kitchens for generations. It’s not flashy, but it doesn’t need to be; this is comfort food, gently simmered to bring out every nuance. Served with fluffy basmati rice, it’s a quiet celebration of balance and tradition. As the Persians say back home, ‘Cooking is an art passed from hand to heart‘, and this dish carries that wisdom in every bite.
Khoresht-e-Karafs
4
servings20
minutes1
hour15
minutesKhoresht-e-Karafs is a hearty Iranian stew where tender meat, celery, and fresh herbs harmonise in a tangy, comforting blend. Served with basmati rice, it’s a soulful tribute to tradition and balance.
Ingredients
500 gms lamb or beef, diced
2 bunches of celery, cut into 3 cm pieces
1 bunch fresh mint, finely chopped (or 2 tsp dried mint)
1 bunch fresh parsley, finely chopped
3 medium onions, thinly sliced
1 cup fresh lime juice
2 tbsp sugar
½ cup cooking oil
½ tsp salt
½ tsp turmeric powder
½ tsp black pepper
Directions
- In a large pot, heat half the oil over medium heat. Add sliced onions and sauté until they turn lightly golden.
- Add diced lamb or beef along with turmeric and black pepper. Cook until the meat changes colour and starts to brown.
- Pour in 2–3 glasses of hot water. Bring to a boil, then reduce heat and simmer for 45 minutes, adding more water if needed.
- In another pan, heat the remaining oil. Lightly fry the chopped mint and parsley until aromatic. Add the celery and sauté briefly; do not overcook.
- Add the herb-celery mixture and salt to the pot with the meat. Continue cooking for 20 minutes, until the celery is tender but not mushy.
- Stir in lime juice and sugar. Taste and adjust for balance, adding more lime or seasoning as needed.
- Serve with plain basmati or saffron rice. Enjoy warm with optional yoghurt or salad on the side.
