| Khoresh karafs خورش کرفس | |
| Name Lang: | fa |
| Alternate Name: | Celery stew |
| Type: | stew |
| Course: | Main course |
| Place Of Origin: | Iran |
| Mintime: | 60 |
| Maxtime: | 180 |
| Served: | Hot |
| Main Ingredient: | Celery, onion, mint, parsley; protein (red meat, chicken, or mushroom); and a souring ingredient (lemon juice, lime juice, or ver jus) |
| Minor Ingredient: | turmeric, pepper, tomato and of course salt |
| Serving Size: | 100 g |
| No Recipes: | true |
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]
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]
The origins of celery stew are unknown. It is a traditional Iranian food. In 1964, a recipe for it was mentioned in a cookbook by Roza Montazemi.[6] [5]