Khoresh karafs

Khoresh karafs (Persian: خورش کرفس, lit. 'celery stew') is a traditional Iranian dish. As the name suggests, celery is the main part of this dish.^[1][2]

Khoresh karafs
خورش کرفس

Celery stew is served in a separate dish, but it is usually eaten with rice.
Alternative names	Celery stew
Type	stew
Course	Main course
Place of origin	Iran (Tehran)
Region or state	Iran
Created by	Persians
Cooking time	60 minutes to 3 hours
Serving temperature	Hot
Main ingredients	Celery, onion, mint, parsley; protein (red meat, chicken, or mushroom); and a souring ingredient (lemon juice, lime juice, or ver jus)
Ingredients generally used	turmeric, pepper, tomato and of course salt
Media: Khoresh karafs خورش کرفس

About

Traditionally, Khoresh karafs is prepared with red meat (lamb, or beef), but unlike Ghormeh sabzi or Gheimeh, it is common to substitute chicken meat in this recipe. This food has become more diverse in recent years, and its vegan and vegetarian varieties have entered the diet of Iranian families. In Najmieh Batmanglij's cookbook, New Food of Life (2021 edition), she suggests using white broad beans (white fava beans) for a vegetarian version.^[3]

In terms of taste, this stew is characterized by being sour. Traditionally, unripe grapes (ver jus) are used as a souring agent, but the use of lemon juice, lime juice, tamarind, or even citric acid also occurs as an alternative souring agent. Khoresh karafs, like other types of Iranian stews, is almost always served with rice.^[4][5]

History

The origins of celery stew Is Iran. It is a traditional Iranian food. In 1964, a recipe for it was mentioned in a cookbook by Roza Montazemi.^[6][5]

See also

• List of stews