Khoresh-e Karafs, a fragrant Iranian stew, features tender lamb or beef simmered with celery, fresh herbs like parsley and mint, and tangy dried limes, creating a harmonious blend of earthy and citrusy flavors. This traditional Persian dish, often served with fluffy basmati rice, showcases the art of slow cooking and the use of seasonal vegetables. Perfect for a cozy family meal, this recipe brings the soul of Iranian cuisine to your table. Follow this in-depth, step-by-step guide to master authentic Khoresh-e Karafs at home.
Ingredients
For the Khoresh-e Karafs (Serves 4-6)
- 1 lb (450g) lamb shoulder or beef stew meat, cut into 1.5-inch cubes
- 1 bunch celery (about 6-8 stalks), chopped into 1-inch pieces (leaves reserved)
- 1 large yellow onion, finely chopped
- 2 cups fresh parsley, finely chopped
- 1 cup fresh mint, finely chopped
- 3-4 dried Persian limes (limoo amani), pierced with a fork
- 1 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1/4 cup vegetable oil (for cooking)
- 3 cups water (or more as needed)
- Juice of 1/2 lemon (optional, for extra tang)
For Serving
- Cooked basmati rice or tahdig
- Plain yogurt or Shirazi salad (optional sides)
Equipment Needed
- Large pot or Dutch oven with lid
- Skillet
- Colander
- Knife and cutting board
- Spoon or wooden spatula
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Start by washing the celery stalks and leaves thoroughly under cold water, then chop the stalks into 1-inch pieces and finely chop the leaves—both are used for flavor. Rinse the fresh parsley and mint, pat dry with a towel or use a salad spinner, and chop finely. This prep work is essential, as the herbs and celery are the backbone of Khoresh-e Karafs, infusing it with its distinctive taste. Pierce each dried lime a few times with a fork to release their tangy essence during cooking. Prep the meat and onion, ensuring uniform cubes for even cooking.
Step 2: Brown the Meat and Onions
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and sauté for 8-10 minutes until golden brown, stirring occasionally. Push the onions to the sides, add the remaining 2 tablespoons of oil to the center, and add the meat cubes. Season with turmeric, cinnamon, black pepper, and half the salt. Brown the meat for 5-7 minutes on all sides, allowing the spices to toast and create a flavorful foundation. This step builds the stew’s depth of flavor.
Step 3: Add Water and Simmer
Add 3 cups of water to the pot, stirring to combine and cover the meat. Bring to a boil, then reduce to a low simmer. Cover and cook for 1-1.5 hours, stirring occasionally, until the meat is tender. If the water level drops too low, add more in small increments to keep the ingredients submerged. This slow simmer tenderizes the meat and sets the stage for the vegetables and herbs.
Step 4: Sauté the Celery and Herbs
While the meat simmers, heat 2 tablespoons of oil in a skillet over medium heat. Add the chopped celery stalks and sauté for 10-12 minutes until softened and slightly caramelized, stirring frequently. Add the chopped celery leaves, parsley, and mint to the skillet. Sauté for another 10-15 minutes, stirring often, until the herbs darken and release a fragrant aroma. This step is crucial—cooking the celery and herbs thoroughly enhances their flavor and prevents a raw taste in the stew.
Step 5: Combine with the Stew
Once the meat is tender, add the sautéed celery and herb mixture to the pot. Stir well to incorporate. Nestle the pierced dried limes into the stew. Cover and simmer on low heat for another 1-1.5 hours, allowing the flavors to meld. The stew should thicken as the celery softens and the herbs integrate, creating a rich, green-tinged broth. Stir occasionally and add a splash of water if it becomes too thick.
Step 6: Adjust Seasoning and Tanginess
Taste the stew and adjust the salt and pepper as needed. The dried limes provide a natural tang, but if you desire extra acidity, add the juice of half a lemon. Simmer for an additional 10-15 minutes to let the flavors settle. The stew is ready when it’s thick, aromatic, and the meat is fall-apart tender. Remove the dried limes before serving if you prefer to avoid their texture, though many enjoy them whole.
Step 7: Serve the Khoresh-e Karafs
Spoon the Khoresh-e Karafs into a serving dish and serve hot alongside a generous portion of basmati rice or tahdig for an authentic experience. The vibrant green stew with tender meat makes for a beautiful presentation. Offer plain yogurt or a fresh Shirazi salad on the side to balance the richness.
Step 8: Enjoy and Store
Relish the earthy celery paired with tender meat and the unique sourness of dried limes, a hallmark of this Persian dish. Leftovers can be refrigerated in an airtight container for up to 4 days, with the taste improving as the flavors deepen. For longer storage, freeze for up to 3 months in a freezer-safe container, thawing and reheating gently on the stovetop.
Tips for Authentic Flavor
- Celery Selection: Use fresh, crisp celery with leaves for the best flavor—avoid limp stalks.
- Herb Freshness: Fresh parsley and mint are essential; dried herbs won’t replicate the vibrancy.
- Dried Limes: Authentic Persian limes are key; substitute with a teaspoon of lime juice if unavailable, though the flavor differs.
- Cooking Time: The longer it simmers, the better the flavor; traditional recipes often cook for 2-3 hours.
- Vegetarian Option: Omit meat, increase celery, and add mushrooms or lentils for a hearty twist.
Why You’ll Love This Recipe
Khoresh-e Karafs embodies the essence of Persian cooking, blending the freshness of celery with the warmth of slow-cooked meat and tangy limes. Its aromatic profile and comforting texture make it perfect for a family dinner or a cultural culinary adventure. Whether you’re new to Iranian cuisine or a seasoned cook, this recipe offers a rewarding process and a taste of tradition.
Final Thoughts
Crafting Khoresh-e Karafs at home is a flavorful journey into Iranian culinary heritage, where patience and fresh ingredients shine. This step-by-step guide ensures you capture the authentic balance of flavors, from the sautéed herbs to the tangy limes. Feel free to tweak the seasoning or sides to suit your palate, and enjoy a dish that’s as delightful to prepare as it is to savor.
