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Persian Celery & Beef Stew (Khoresht Karafs)

Khoresht Karafs is a celebrated Persian stew that artfully combines the earthy essence of celery with the richness of slow-simmered beef and the vibrant tang of Limu Omani (Persian dried limes). Layered with fragrant herbs like parsley and mint, the dish delivers a complex flavor profile—refreshingly herbal, subtly citrusy, and deeply savory. Traditionally enjoyed with saffron-infused Persian basmati rice, it is a quintessential comfort dish in Iranian households, especially during cooler seasons. Its lengthy simmering process not only tenderizes the meat but also allows the flavors to harmonize beautifully, making it a dish cherished during both everyday meals and festive gatherings.

Dinner | Persian | Dairy-Free | Egg-Free | Gluten-Free | Nut-Free | Paleo | Soy-Free | Whole30 | Beef Stew | Frying Pan | Pot | Beef | Celery | Dried Lime | Mint | Sautéing | Simmering | Stewing | Cold Weather | Comfort Food | Festive | Under 2 Hours
Time to complete

Prep

20min

Cook

2h

Wait

0 minutes

Total

2h 20min

Ingredients (Makes 4 servings)
  • 6 tablespoons (90 ml) olive oil, divided
  • 1 medium onion, diced
  • ½ teaspoon (2 g) ground turmeric
  • 1 pound (450 g) beef chuck or stew meat, cut into 1-inch (2.5 cm) cubes
  • 2½ cups (600 ml) water
  • 1 teaspoon (5 g) salt
  • ½ teaspoon (2 g) ground black pepper
  • 1 bunch celery (8–10 stalks), cut into 1-inch (2.5 cm) pieces
  • 2 cups (120 g) fresh parsley, finely chopped
  • ½ cup (30 g) fresh mint leaves, finely chopped
  • 1 tablespoon (3 g) dried mint
  • 3 whole Persian dried limes (Limu Omani), pierced with a knife
Nutrition Information (per 100g)
  • Calories: 185
  • Fat: 14
  • Protein: 9
  • Carbohydrates: 5
  • Fiber: 2
Directions

Sauté Aromatics & Brown Meat

  • 1. Heat 2 tablespoons (30 ml) of olive oil in a large heavy-bottomed pot over medium heat. Sauté the diced onion for 10 minutes, or until golden and translucent.
  • 2. Add turmeric and cook for 2 minutes to release its aroma. Add the beef cubes and sauté for about 5 minutes, stirring occasionally, until browned on all sides.

Simmer the Beef

  • 3. Add water, salt, and black pepper. Bring to a gentle simmer, cover, and cook over low heat for 30 minutes.

Prepare the Herb & Celery Mixture

  • 4. Meanwhile, heat the remaining 4 tablespoons (60 ml) olive oil in a frying pan over medium heat. Add celery and sauté for 15 minutes, until lightly golden and softened.
  • 5. Add the fresh parsley and mint to the pan. Sauté for 10 minutes to concentrate flavor and evaporate excess moisture. Stir in the dried mint and remove from heat.

Combine and Simmer

  • 6. Add the pierced Limu Omani and sautéed herb-celery mixture to the beef. Cover and simmer over low heat for 60–75 minutes, or until the meat and celery are tender and the stew is fragrant and flavorful.

To Serve

  • 7. Serve hot with Persian saffron basmati rice and optionally with Maast-o Khiar (yogurt with cucumber and mint).
Cookix's Secrets

Bold Flavor

  • Add a splash of freshly squeezed lime juice or a dash of ground cinnamon at the end for a unique twist.

Herbs

  • Ensure herbs are chopped finely and sautéed well to deepen their flavors and prevent bitterness.

Ingredient Swap

  • If Limu Omani are unavailable, use dried lemon peel or a combination of lemon zest and a splash of tamarind paste.

Limu Omani

  • Pierce dried limes with a knife or skewer to allow the stew to absorb their tangy essence. Avoid crushing them entirely.

Protein Alternatives

  • Substitute beef with lamb or chicken thighs for a different take on the dish.

Stew Consistency

  • Monitor the liquid level during the final simmering. Add a splash of water if it reduces too quickly.

Vegetarian Twist

  • Replace beef with cooked chickpeas and vegetable broth for a hearty vegetarian version.