Khoresh Karafs (Celery Stew)

4 Reviews (5.00 out of 5)

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 GheymehGhormeh Sabzi and FesenjanKhoreshs 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.

Recipe type
Serves 2 People
Prep time
Cook Time
2h 30m


  • 300 Grams
    stew meat (lamb or beef)
  • 1
    head of celery (stalks cut into 1-inch long pieces) , chopped leaves included
  • 1 Cup
    parsley, chopped
  • 1 Cup
    mint, chopped
  • 1
    medium onion
  • 1 Cup
    kidney beans
  • 2 Tablespoons
    pomegranate paste
  • 1 Teaspoon
  • ½ Teaspoons
    black pepper
  • ½ Teaspoons
    salt to taste
  • vegetable oil
  • water


  1. In a large frying pan heat 2 tablespoon of oil and saute the chopped celery for 10 minutes over medium heat until soft.

  2. Add chopped parsley and mint. Saute for another 5 minutes and set aside.

  3. 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.

  4. Add turmeric, salt and pepper. Stir until all sides of the meat are lightly brown.

  5. Add kidney beans to the pot and stir for 1-2 minutes.

  6. Add the mixture of celery and herbs to the pot and give it a good stir.

  7. 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.

  8. When it is ready add pomegranate paste and allow it to cook 15 more minutes.

  9. Serve warm with Persian rice and enjoy!

4 reviews for Khoresh Karafs (Celery Stew)

  1. Mahan


    Just like my momma Shadi makes it. Dorud bar shoma.

  2. khoresht karafs


    i love this food

  3. Patricia Thornton


    A friend of mine lived in Persia and made this for me to take to a church potluck dinner. The people said this was the best dish there Snd wanted the recipe. She substituted lemon juice for pomegranate paste and adds one tsp cinnamon and a dash of nutmeg plus a head of parsley washed and dried chopped fine.

  4. Mahsheed


    Growing up I didn’t like khoresht karafs, but I made this and it was delicious! I didn’t have pomegranate paste or have as much mint, but it still turned out delicious! It tasted more like gorme sabzi to me, which made me enjoy this healthy dish more! I added more water than recommended (~4 cups). The instructions were easy to follow and it turned out great!

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