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.

Also in Stories

The Process: Wool Sorting / Washing
The Process: Wool Sorting / Washing

We always say is if the sheep is happy, you end up with good wool. The village process, all done by hand produces the most premium durable long lasting wool for our Challu Berbers & Chobi rugs.

The further away from industrial processes the more durable, beautiful & ethical. We also say “if branded, it’s suspect”. ❤️
A Family Poem
A Family Poem

We are swimming in a vast sea of family. Come in, the water is fine.

The Value of Moroccan Rugs
The Value of Moroccan Rugs

A nice little YouTube weaving video.