Khoresh Karafs – Celery Stew


The first time I went to Iran, my sister-in-law made a wonderful celery stew – Khoresh Karafs. I had never tasted anything like it. Who knew celery could be so tasty as a star ingredient? Since then I had tried to find a recipe for it, but none were quite right. So, during our visit this year, I made a special request that she show me how to make her Khoresh Karafs.

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She shared with me a secret to the great flavor of her stew – adding qormeh sabzi vegetables! Remember, when I last made Qormeh Sabzi, I made extra vegetables and froze them…this is why.

qormeh sabzi with chicken 5

While I watched all the steps of  cooking this using the traditional method, my mind was going over how to convert this to a slow-cooker recipe, it seemed to be a perfect candidate. All I had to do was wait until the celery in my garden was ready for harvest.

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My initial try ended up too watery with the celery saying a bit too crisp. So I made some adjustments, and below is the result of combining Nastaran’s recipe with my celery and a slow cooker.

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As with many stews, this is even better as a leftover.  I put our leftovers in the freezer and a few weeks later we enjoyed  a great leftover dinner of Khoresh Kalafs and Khoresh Bademjun (eggplant stew).

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Thank you Nastaran!

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Khoresh Karafs – Celery Stew

1 tbsp oil

1 lb stew beef or chicken, cut bite-sized

1 onion, chopped

2 tsp turmeric

1 tsp advieh or cinnamon or advieh

1/4 tsp freshly ground black pepper

1 lb celery, cut into 1-inch slices (from the garden)

2 tbsp dried mint

1/2 lb qormeh sabzi, fried and water

1 quart water

1/2 cup celery tops, chopped (from the garden)

1/2 tsp salt

2 dried limes, pierced

Splash of lemon.

Directions

Brown the meat in the oil. Add the onion and celery and fry on medium-low for 15 minutes.

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Place all the ingredients in a large slow-cooker. Sitr to combine. Cook on low for 8 – 10 hours.

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Taste and adjust seasoning. Add a splash of lemon. Serve with basmati rice. Enjoy!

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Serves 6.

Categories: Kosher, Main Dish, Persian, Recipe | Tags: , , | 4 Comments

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4 thoughts on “Khoresh Karafs – Celery Stew

  1. Pingback: Kuku-ye Bademjun (Persian Eggplant Omelet) | Andrea's Garden Cooking

  2. Pingback: Kebab-e Kubideh (Persian Ground Beef Kebabs) | Andrea's Garden Cooking

  3. This was my favorite stew growing up. I actually preferred it to ghormeh sabzi back then. Interesting, because I add ghormeh sabzi to mine sometimes too and here I thought I was the only one doing it haha! I have never added advieh though. I should try that once. Great recipe thank you. Looks delicious.

  4. Pingback: Pressure Cooker Khoresht Karafs

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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