The word Khoresh or Khoresht is a generic term for stew dishes in Persian cuisine. There are multiple different stew dishes in Iran and the most popular ones are Gheymeh, Ghormeh Sabzi and Fesenjan. Khoreshs are usually served with Persian rice which I have posted its cooking method before in a detailed recipe.
Khoresh Karafs is a healthy and flavorful food made with stew meat, celery, mint, parsley, kidney beans and pomegranate paste. There is another way of cooking it which does not need kidney beans and pomegranate paste, but prunes are added instead. This recipe is for the first method, since I have tested both ways and noticed that with beans it usually turns out more delicious.
When buying celery choose ones that look crisp and snap easily when pulled apart. It should be relatively tight and compact and not have stalks that splay out. The leaves should be pale to bright green in color and free from yellow or brown patches.
Celery stew needs 2-3 hours of slow cooking to have the best consistency and flavor, but if you use a fast cooker, it will be ready in 1 hour.
In a large frying pan heat 2 tablespoon of oil and saute the chopped celery for 10 minutes over medium heat until soft.
Add chopped parsley and mint. Saute for another 5 minutes and set aside.
Heat 3 tablespoon of oil in a pot over medium heat and saute the chopped onions until soft. Then add stew meat and saute for 2-3 minutes.
Add turmeric, salt and pepper. Stir until all sides of the meat are lightly brown.
Add kidney beans to the pot and stir for 1-2 minutes.
Add the mixture of celery and herbs to the pot and give it a good stir.
Add about 2 cups of water and bring to a boil. Reduce to a simmer, cover and cook for 2-3 hours on low heat meat and beans are tender. Once in a while check the stew and give it a stir.
When it is ready add pomegranate paste and allow it to cook 15 more minutes.
Serve warm with Persian rice and enjoy!