📝 About This Recipe
A sophisticated jewel of Persian cuisine, Khoresht-e-Karafs is a vibrant, slow-cooked stew that transforms humble celery into a tender, melt-in-your-mouth delicacy. Infused with a bouquet of sautéed mint and parsley and brightened by the tangy punch of sun-dried limes, this dish offers a complex depth of flavor that is both earthy and refreshing. It is the perfect marriage of succulent protein and verdant greens, embodying the soul-warming comfort of a traditional Iranian home-cooked meal.
🥗 Ingredients
The Meat and Base
- 1.5 pounds Lamb or Beef shank (cut into 1.5-inch cubes)
- 1 large Yellow onion (finely diced)
- 1 teaspoon Turmeric powder
- 4 tablespoons Vegetable oil (divided use)
- 4 cups Water (boiling)
- to taste Salt and Black Pepper
The Aromatics and Herbs
- 1 large head Celery stalks (cut into 1-inch pieces; use the tender inner stalks)
- 2 cups Fresh Parsley (finely chopped, packed)
- 1/2 cup Fresh Mint (finely chopped, packed)
- 1/2 cup Celery leaves (finely chopped)
Flavor Enhancers
- 3-4 pieces Limoo Amani (Dried Limes) (pierced with a fork)
- 2-3 tablespoons Fresh Lemon Juice (adjust to taste for acidity)
- 1/4 teaspoon Saffron (ground and dissolved in 2 tbsp hot water)
👨🍳 Instructions
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1
Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onions and sauté for 5-7 minutes until translucent and golden.
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2
Add the cubed meat to the pot along with the turmeric and a generous pinch of black pepper. Sear the meat until all sides are browned, about 8-10 minutes.
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3
Pour in 4 cups of boiling water. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 60 minutes (if using lamb) or 90 minutes (if using beef) until the meat is halfway cooked.
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4
While the meat simmers, prepare the vegetables. Heat the remaining 2 tablespoons of oil in a large skillet over medium heat.
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5
Add the chopped celery pieces to the skillet and sauté for about 10 minutes. You want them to soften slightly and take on a vibrant green color.
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6
Add the chopped parsley, mint, and celery leaves to the skillet with the celery. Sauté the herbs for another 5-7 minutes. This 'frying' of the herbs is crucial for the deep, authentic flavor of the stew.
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7
Once the meat has finished its initial simmer, add the sautéed celery and herb mixture into the main pot.
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8
Add the pierced dried limes (Limoo Amani) to the pot, pushing them down so they are submerged in the liquid.
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9
Cover and continue to simmer on low heat for another 45-60 minutes. The celery should be completely tender but not falling apart.
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10
During the last 15 minutes of cooking, stir in the bloomed saffron water and the fresh lemon juice.
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11
Taste the stew and add salt as needed. The flavor should be savory, herbal, and pleasantly tart.
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12
The stew is ready when a thin layer of green oil (the 'roghen') has risen to the top, signaling that the flavors have fully concentrated.
💡 Chef's Tips
Use the tender inner stalks of the celery; the outer stalks can be too fibrous and stringy for a delicate stew. Do not skip sautéing the herbs separately; this step releases the essential oils and creates the characteristic dark green hue of the sauce. If you cannot find dried limes, you can substitute with extra lemon juice, though you will lose the unique smoky-musky depth they provide. Be careful not to over-fry the mint, as it can turn bitter if scorched. Slow and low is the key; rushing the simmer will result in tough meat and less integrated flavors.
🍽️ Serving Suggestions
Serve over 'Chelo'—fluffy, long-grain Persian basmati rice with a crispy 'Tahdig' crust. Pair with a side of 'Mast-o-Khiar' (Persian cucumber and yogurt dip) to balance the acidity. Accompany with a plate of 'Sabzi Khordan' (fresh radishes, scallions, and herbs) and feta cheese. A glass of 'Doogh' (savory yogurt drink with dried mint) is the traditional beverage of choice. Provide a side of Shirazi salad (finely diced tomato, cucumber, and onion) for a refreshing crunch.