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 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.

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