 Celery stew is served in a separate dish from the Persian rice that it is eaten with. | |
| Alternative names | Celery stew |
|---|---|
| Type | stew |
| Course | Main course |
| Place of origin |  Iran (Tehran) |
| Region or state | Iran |
| Associatedcuisine | Iranian cuisine |
| Created by | Persians |
| Cooking time | 60minutes 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, orver jus) |
| Ingredients generally used | turmeric, pepper, tomato, and salt |
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]
Traditionally, khoresh karafs is prepared with red meat (lamb, or beef), but unlikeghormeh sabzi orgheimeh, it is common to substitute chicken meat in this recipe. This food has become more diverse in recent years, and itsvegan and vegetarian varieties have entered the diet of Iranian families. InNajmieh Batmanglij's cookbookNew Food of Life (2021 edition), she suggests using whitebroad beans (white fava beans) for a vegetarian version.[3]
This stew is characterized by being sour. Traditionally, unripe grapes (verjus) are used as a souring agent, but the use of lemon juice, lime juice,tamarind, or evencitric acid also occurs as an alternative souring agent. Khoresh karafs, like all other types of Iranian stews, is exclusively served with Persian rice.[4][5]
The origins of celery stew Is Iran. It is a traditional Iranian food. In 1964, a recipe for it was mentioned in a cookbook byRoza Montazemi.[6][5]
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