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Traditional Iranian dish From Wikipedia, the free encyclopedia
Khoresh karafs (Persian: خورش کرفس, lit. 'celery stew') is a traditional Iranian dish. As the name suggests, celery is the main part of this dish.[1][2]
Celery stew is served in a separate dish, but it is usually eaten with rice. | |
| Alternative names | Celery stew |
|---|---|
| Type | stew |
| Course | Main course |
| Place of origin |  Iran (Tehran) |
| Region or state | Iran |
| Created by | Persians |
| Cooking time | 60 minutes to 3 hours |
| Serving temperature | Hot |
| Main ingredients | Celery, onion, mint, parsley; protein (red meat, chicken, or mushroom); and a souring ingredient (lemon juice, lime juice, or ver jus) |
| Ingredients generally used | turmeric, pepper, tomato and of course salt |
Traditionally, Khoresh karafs is prepared with red meat (lamb, or beef), but unlike Ghormeh sabzi or Gheimeh, it is common to substitute chicken meat in this recipe. This food has become more diverse in recent years, and its vegan and vegetarian varieties have entered the diet of Iranian families. In Najmieh Batmanglij's cookbook, New Food of Life (2021 edition), she suggests using white broad beans (white fava beans) for a vegetarian version.[3]
In terms of taste, this stew is characterized by being sour. Traditionally, unripe grapes (ver jus) are used as a souring agent, but the use of lemon juice, lime juice, tamarind, or even citric acid also occurs as an alternative souring agent. Khoresh karafs, like other types of Iranian stews, is almost always served with rice.[4][5]
The origins of celery stew are unknown. It is a traditional Iranian food. In 1964, a recipe for it was mentioned in a cookbook by Roza Montazemi.[6][5]
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