Khoreshte Karafs or Persian Celery Stew

Khoreshte Karafs is awesome. A great winter warmer and well loved by all, even those who aren’t usually keen on cooked celery. It has a zesty tang from the limes and herbs which is unforgetable. This khoreshte can be made all in one pan and is completely gluten-free.


  • 500 gr’s Lamb diced
  • 2 bunches of celery washed and cut into 2-3 cm length strips. Use the small fresh leaves of the celery and add with the other herbs.
  • 2 large onions sliced
  • 500 gr’s of mint and parsley  or 1 bunch of each chopped
  • 5  teaspoons of lime juice and 2 limu ormani or whole dried limes
  • 1 teaspoon of turmeric
  • Salt and pepper to taste
  • cooking oil


  • Clean and chop the celery and herbs
  • Chop the onions
  • Dice the meat


  1. Gently fry the onions until they become slightly golden
  2. Add the diced lamb and mix with the onions
  3. Add the turmeric, pepper and 1/2 teaspoon of salt
  4. Add a little hot water enough to cover the meat and stir.
  5. Add the lime juice and/ or  limu ormani
  6. Add some more hot water and allow to cook for about 45  minutes.
  7. Add the chopped celery and chopped herbs and stir
  8. Add more hot water if necessary and cook for another 30 minutes. The celery should not become too soft.
  9. You may wish to add a little more lime juice if you like you khoreshte more sour.
  10. When you’re ready to serve, sprinkle a little fresh mint on the top of the khoresht

Serve with polou ( rice).


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