Minoo’s Recipe For ‘Khoresht-e-Karafs’

Our eight-year old daughter is a big fan of her mum’s ‘Khoresht-e-Karafs’ which is a kind of Persian stew with celery.


2 bunches of celery

1 kilo of boneless stewing lamb or beef (lamb is best)

1 large onion-finely chopped

Cooking oil

1 teaspoon turmeric

1.5 measures water

1/2 measure dried limes (or lime juice)

Salt and Black pepper (to taste)

1 measure chopped mint and parsley


Cut fat off the meat and chop into cubes. Cut celery into c. 1 inch lengths and fry until slightly softened. Fry the onions and meat over a medium heat in cooking oil until they turn golden-brown, adding the turmeric and salt and pepper (to taste).  Put in the chopped mint and parsley and fry for a few more minutes stirring all the while. Turn down the heat. Add water, celery and dried limes. Put on the lid and simmer gently until meat is tender (for about an hour to an hour and a half). To be be served with white rice.


4 thoughts on “Minoo’s Recipe For ‘Khoresht-e-Karafs’

  1. Yum, yum. Your daughter obviously has good taste. I might try that. Do you think it would work with chicken breast? How many does that recipe serve? I’m not such a fan of red meat … although The Green Witch recently made me meat balls with lemon peel in. Beautiful. I hadn’t ever though to add lime to meat either.
    Thanks for the recipe

  2. Seshat

    For some reason my younger daughter likes most Iranian food with herbs in it. I think chicken breast would be fine as an alternative. The recipe serves around four people. I am glad you found the recipe helpful 🙂


  3. Wow, this recipe sounds great and utilizes all the celery I unexpectedly became an owner of… I couldn’t think of anything to do with it! Will definitely try this 🙂
    Seshat – skirt steak marinated in lime juice overnight and grilled = pure bliss 😉

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