A springtime favorite in Iranian homes, khoresh karafs makes a virtue of celery, an everyday vegetable turned silky through gentle frying. Cooks traditionally soured it with ghooreh, the unripe grapes of early summer, and the fragrant tangle of parsley and mint folded in at the end gives it the herbaceous lift that defines so many Persian stews.
Bright, herby, and gently sour, with celery that melts into silkiness against tender lamb. The mint and parsley keep it fresh while the verjuice gives a clean tang. Spoon over rice for the full effect.
Pre-sauteing the celery sets its texture so it does not disintegrate, while late-added herbs preserve volatile aromatics that boiling would destroy.
Variations
With chicken instead of lamb, vegan with mushrooms, soured with tamarind, extra mint
On the Palate
Where Khoresh Karafs sits in the Persian flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 30 min active · 90 min waiting
- 110 min
Saute chopped onion in oil until golden, then brown the lamb pieces.
- 280 min
Add turmeric and water; simmer the meat covered until tender.
- 312 min
Separately saute sliced celery until lightly golden but still firm.
- 45 min
Fry chopped parsley and mint briefly to deepen their aroma.
- 53 min
Combine celery and herbs with the meat in the pot.
- 62 min
Add verjuice or lime juice, salt, and pepper.
- 725 min
Simmer gently until celery is tender and flavors meld.
- 83 min
Adjust sourness and serve hot over saffron rice.
