Persian Celery Stew (Khoresh Karafs)

Dive into the fragrant world of Persian cuisine with this incredible Khoresh Karafs! This soul-warming celery stew transforms humble ingredients into a flavor explosion that’ll have you wondering why celery isn’t the star of more dishes. The tender lamb, aromatic herbs, and tangy dried limes create a symphony of flavors that dance on your taste buds with every spoonful.

What makes this stew truly special is the magical combination of fresh herbs and those unique Persian dried limes that infuse the broth with a subtle citrus tang you simply can’t get any other way. This isn’t just dinner—it’s a journey to the heart of Persian home cooking, where comfort meets sophistication without fussy techniques. Trust me, the aroma alone will make your kitchen the most popular room in the house!

Ingredients

• 4 tbsp olive oil, divided
• 7-8 celery stalks, chopped into 1/2 inch pieces
• 1 cup fresh mint, finely chopped
• 1 1/2 cups fresh parsley, finely chopped
• 1 large yellow onion, finely diced
• 1 lb lamb stew meat, cut into 1 inch pieces
• 1/2 tsp turmeric
• 1/2 tsp black pepper
• 4 cups water
• 4 Persian dried limes
• 1 tsp salt

Steps

1. Heat 2 tbsp olive oil in a large pan over medium heat. Make sure the pan is fully heated before adding ingredients—this ensures proper sautéing rather than steaming.
2. Add the chopped celery, mint, and parsley to the hot oil and sauté for 5-7 minutes until the herbs darken in color and release their aroma. You’ll notice a distinct fragrant smell when they’re ready. Set aside. Don’t rush this step—it’s crucial for developing the stew’s signature flavor.
3. In a separate large pot, heat the remaining 2 tbsp olive oil over medium-high heat until it shimmers but doesn’t smoke.
4. Add the diced onion to the pot and sauté for 4-5 minutes until golden brown. The onions should be soft and translucent with golden edges—this sweetness balances the stew.
5. Add the lamb stew meat, turmeric, and black pepper to the onions. Sauté for 7-8 minutes, stirring occasionally, until the meat is browned on all sides. Avoid overcrowding the pot or the meat will steam rather than brown.
6. Incorporate the sautéed celery and herb mixture into the pot with the lamb and onions. Stir to combine all ingredients thoroughly.
7. Cook the combined mixture for about 1 minute to marry the flavors, stirring constantly to prevent burning.
8. Pour in the 4 cups of water and bring the mixture to a simmer. You should see small bubbles forming around the edges of the pot.
9. Cover the pot with a tight-fitting lid, reduce heat to low, and simmer for 45-60 minutes until the lamb is fork-tender. Check occasionally—the meat should easily pull apart when done.
10. Using a fork, pierce each dried Persian lime in 3-4 places (this allows their flavor to infuse into the stew) and add them to the pot. Cook for an additional 10-20 minutes until the limes soften.
11. Press the softened limes against the side of the pot with a wooden spoon to release their sour juice into the stew. This adds the characteristic tangy flavor that makes this dish authentic.
12. Season with salt, taste, and adjust seasoning if necessary. The stew should have a balanced flavor profile with herbal notes, richness from the lamb, and a subtle sour undertone.
13. Serve warm in deep bowls alongside Persian-style white rice or saffron rice. The rice helps absorb the flavorful broth and completes the meal.

Smart Swaps

• Beef chuck can replace lamb (1:1 ratio) if you prefer a different flavor profile or can’t find good lamb
• Dried mint (1/3 cup) can substitute fresh mint in a pinch, though the flavor won’t be quite as vibrant
• Vegetable broth instead of water for a deeper flavor base
• For a vegetarian version, use 2 cups cubed eggplant and 1 cup mushrooms instead of lamb, reducing cooking time to 30 minutes

Make It Diabetes-Friendly

• Serve with 1/2 cup cauliflower rice instead of traditional rice to reduce carbs by approximately 22g per serving
• Increase the celery to 10 stalks and reduce meat to 12 oz to lower the overall glycemic impact
• Add 1 cup diced turnips to the stew for additional fiber while maintaining the hearty texture
• Pair with a small side salad dressed with 1 tbsp olive oil and lemon juice to slow carbohydrate absorption

Pro Tips

• The stew tastes even better the next day after flavors have melded overnight in the refrigerator
• For maximum flavor, toast and grind your own whole spices just before adding to the dish
• If Persian dried limes aren’t available, substitute 2 tbsp lemon juice + 1 tsp lemon zest added in the final 5 minutes of cooking
• For a thicker stew, remove 1/4 cup of the liquid toward the end of cooking, whisk in 1 tbsp cornstarch, and return to the pot