Khoresh Karafs Morgh – Persian Celery Stew with Chicken


The celery from my CSA basket was adding up, perfect for some Khoresh Karafs – Persian Celery Stew.

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I can vividly recall the first time I had Khoresh Karafs; it was the first time I was in Tehran, and we were having dinner at my husband’s niece’s apartment. His sister made khoresh karafs for dinner. I was not excited at the thought of CELERY stew, but my husband was very excited. All it took was one taste – this is good stuff! Earthy, yet bright, and very satisfying, Persian comfort food.

Typically, khoresh karafs is make with beef, but I happened to have some chicken I had recently roasted, so I made khoresh karafs morgh. It turned out surprisingly good! I Iike it just as well with the chicken, and what a delicious use for leftovers!

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Khoresh Karafs Morgh

Adapted from My Persian Kitchen.com

3 tbsp olive oil, divided

1 lb of chicken (cooked & cut into bite-sized pieces)

1 onion, diced

4 cloves garlic, minced

1 bunch scallions, chopped

1/2 tsp turmeric

1 head of celery (locally grown)

1 bunch of mint

1 bunch of parsley (from the garden)

2 Tbsp dried fenugreek

3 dried Persian limes

2 tsp advieh

salt & pepper

Directions

In a Dutch oven, heat 2 tbsp of oil over medium-high heat. Sauté onion, scallions, and garlic until translucent.

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Add add the chicken and turmeric. Season with salt and pepper, puncture the dried Persian lemons and add them and 3 cups of water.  Cover and cook while you work on the greens.

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Cut the celery in pieces about 2 inches long. In a separate pan add 1 tbsp of olive oil, add celery, and saute for about 5 minutes.

Rough chop the parsley and mint.

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Add the celery, chopped herbs, advieh, and 2 cups of water to the meat pot.  Cover and cook on medium for 1 1/2 hours. Adjust seasoning.

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Serve with rice and enjoy!

Serves 4-6

Categories: Kosher, Main Dish, Persian, Recipe | Tags: | 1 Comment

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One thought on “Khoresh Karafs Morgh – Persian Celery Stew with Chicken

  1. looks amazing!

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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