Khoresht Karafs (Persian Celery Stew)


1 whole celery

2 large onions

6 cloves garlic

3 cups fresh parsley (chopped)

1.5 cups fresh mint (chopped)

1 tsp tumeric

3/4 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cardamon

3/4 tsp ground cumin

A good pinch of saffron bruised & brewed in a small amount of hot water (1Tbsp)

2 dried Persian limes - prick holes into them (you can get from Asian grocery stores)

4 cups stock (I use vegetable)


salt & pepper to taste



1/ finely chop onion & crush garlic.

2/ Cut celery stems into 1cm pieces.

3/ In a heavy pot with lid fry onion & garlic in oil until transparent then add tumeric  & let sizzle for a couple of seconds. 

4/ Add celery stems & fry for a few minutes.

5/ Add herbs & celery leaves, spices, saffron, limes, stock, salt & pepper, cover and cook on a slow heat for 1.5 hours.

Enjoy it as a side dish or with nice fresh bread & butter.