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.


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!


Khoresh Karafs Morgh

Adapted from My Persian

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


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


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.


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.


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.


Serve with rice and enjoy!

Serves 4-6


One Comment Add yours

  1. mylifeasishan says:

    looks amazing!

    Liked by 1 person

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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