Khoresht Karafs (Celery Stew)
I don’t consider celery to be one of my favorite vegetables…but Khoresht-e Karafs is a whole different story! It actually tastes good! I do know there a few different ways to making Khoresht-e Karafs, but this time I chose to make the version with tomato paste and saffron. The other version uses mint and parsley instead of tomato paste and saffron. Some people use only saffron or tomato paste and not both together.
In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:
Slow-Simmered Harmony: In Persian cuisine, a great khoresht must "settle into itself" (ja oftadan). Bloom aromatics slowly over gentle heat, pierce dried limes (limoo amani) before simmering, and let the stew bubble gently until the natural oils glisten on top.
Ingredients
مواد لازمStep-by-Step Instructions
طرز تهیهSource: Printed from PersianRecipes.com — View full photos, Persian pantry tips, and interactive serving scaling at:
More in Khoresht (Stews)
Khoresht-E Baghala Ba Goosht (Lima Bean Stew With Meat)
I typically make Baghali Polo ba morgh (Lima Bean Rice with Chicken), also referred to as Shevid Baghali (Dill and Lima Bean Rice). Of course instead of chicken you can always serve the dish with stew meat. This time I decided to try Khoresht-e Baghala ba Goosht. Its a bit different… but in a very good way.
Khoresht-E Nokhod Sabz (Green Pea Stew)
This Khoresht is very similar to Khoresht-e Loobia Sabz (Green Bean Stew), except its made with Green Peas instead. Its simple to make and is served with rice.
Khoresht-E Havij (Carrot Stew)
I found this recipe and thought I would try it. Its a bit different than Havij Polo (Carrot Rice), and can be made to be sweet, sour, or a combination of the two.