Celery Stew Recipe – Khoresht Karafs


Many people may not like celery or run away from the name celery and think that, it’s stew does not taste good at all. Contrary to popular belief, many people believe that this stew is one of the most delicious persian foods. In short, it’s one of those bipolar stews that can’t be done. In this article, I explained in detail the preparation of this delicious stew, which is prepared in different ways. If you tried the mint parsley and its vegetable, you can try the tomato paste model once, which is stated in the additional description.


  • Mutton 300 grams
  • Washed and chopped celery 400 g
  • 1 onion
  • Celery stew vegetables (150 grams of parsley and 50 grams of mint)
  • Salt, pepper and turmeric as needed
  • Juice or lemon juice
  • 2-3 glasses of water

Quick command

  1. Separate the celery leaves from the stems. Chop the stems to the thickness of a fingernail and fry in some oil. Chop the celery leaves with the mint and parsley and fry with the stems.
  2. In another bowl, finely chop the onion and fry in some oil with turmeric.
  3. After the onion is a little light, add the meat and add a little black pepper. Continue to roast until the meat changes color.
  4. Add the celery and roasted vegetables to the meat and pour about 2-3 glasses of water and reduce the flame and let it simmer for about 2 hours. Add the salt for the last half hour of cooking.
  5. Add lemon juice or verjuice or a combination of both at the end of cooking stew.

Stew vegetables

This main vegetable stew is celery, the leaves of celery are also used. But for a better taste of stew, you can use ratio of 1 to 3 mint and parsley. Chop all the vegetables and fry those in oil. If you want to have the vegetables of this stew ready in the freezer, you can prepare and fry them in the right proportions and keep them in the freezer. Keep in mind that more mint will make your stew bitter.
How to make celery stew without mint parsley?
One of the things that make this stew so delicious is the addition of Ghormeh Sabzi stew instead of mint and parsley, which makes it taste great.
You can also use only celery itself and celery leaves, or even use celery leaves, and just pour the celery stalks into the stew and remove the steps to add other vegetables, and add some roasted tomato paste to the stew instead.

How to make glazed stew?

The nature of celery is that it has no glaze. There are several ways to make this stew watery. If you use parsley as a stew vegetable, the amount of water you use in the stew should be low, and finally remove the stew from the water so that it is not separated in the term of water and its dosage.

Another way is to add some more starch to mint and parsley to glaze the stew. It is better to add a little more than mint.

The third way is to use green vegetables, which are more tender and spinach, which are glazed in stew.

Mutton or beef ?

Like all Iranian stews, the use of mutton makes your stew more delicious. The use of mutton makes this stew great. But if you are a fugitive or do not like the taste of mutton, use beef. If you use beef, it’s best to let the meat cook for a while, then add the celery and vegetables to your stew.

Stew seasoning

The best seasoning for celery stew is lemon juice or verjuice. Verjuice helps make this stew more delicious, but you can use a combination of both. Just keep in mind that Omani lemons are not used in this stew.

How to clean celery?

Be sure to use younger celery for celery stew. The method of cleaning celery is to first remove the leaves from the stems and after washing, chop them. Celery stems also have roots that must be taken before crushing. Pull the roots from the end of the celery stalk to separate them completely. If these roots are not separated, they are a little stiff in the stew and under the middle of the tooth.

Freeze celery and vegetables

If you like and make this stew very much, I suggest you buy a lot of vegetables and celery and freeze them. After washing and chopping the celery, you can freeze it raw or fry it in oil and then freeze it until it is completely ready.
Chop the vegetables and celery leaves together and fry in oil and then freeze, or pack and freeze chopped and raw.

Use artichokes and rhubarb in celery stew

Some people use artichokes and rhubarb in this stew. Chop the artichokes like celery and fry a little and add to the stew with celery. But if you use rhubarb, add it to the stew for the last 10-15 minutes because it is very soft and cooks very quickly. Just pay attention to the rhubarb pickle, which is better to reduce the amount of lemon juice or verjuice of stew.

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