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+ servings

Khoresh Karafs

Lamb, herb and celery stew
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Main Course
Cuisine: Persian, Iranian
Keyword: mint, parsley, lamb, celery
Servings: 4
Author: Mersedeh Prewer


  • 5 tbsp oil or butter or ghee
  • 250 g fresh parsley
  • 150 g fresh mint
  • 1 large head of celery (about 7 to 10 stalks cut into 2 to 3 inch chunks)
  • 1 medium onion
  • 2 cloves garlic (crushed)
  • 1 tsp turmeric
  • 0.6 to 1 kg lamb on the bone (preferably leg, portioned into chunks approx. 2 to 3 inches width)
  • 600 ml water
  • 1/8 tsp ground saffron (bloomed in 2 tbsp of water)
  • Juice of 1 to 2 fresh limes
  • Salt and pepper (to taste)


  • Take the herbs and remove leaves from the stalks, discard the stalks, and place the leaves in a colander. Wash the leaves and let the water drain out in the time you are working through the next steps of the recipe.
  • Finely dice your onion.
  • Take a casserole dish / saucepan which has a lid and a minimum capacity of 3.5 litres and place it on a medium to high heat. Add 1 tbsp of the oil / butter / ghee and brown the lamb and remove from the pan.
  • Add 2 tbsp of the oil / butter / ghee and then add the diced onions. Cook the onions until they have turned golden (approx. 10 minutes).
  • Add the crushed garlic cloves and stir, being careful that the garlic does not turn brown and/or burn.
  • Add the lamb and stir.
  • Add the turmeric and stir until distributed evenly.
  • Then add the water and bloomed saffron (the water should just cover the meat so adjust if necessary), place a lid on the pan and turn down the heat to low and let the meat simmer.
  • In the meantime, take the herbs and finely chop them making sure to mix the mint and parsley until it is evenly distributed. Feel free to use a food processor to chop the herbs but pulse the herbs until they are chopped. If you over-process the resulting herbs will taste bitter.
  • Then take a frying pan and add 1 tbsp of the oil / butter / ghee and put on a medium/low heat. Add your chopped herbs and stir until the herb mix has softened, being careful not to burn it. A few minutes will suffice. Then add the herb mix to the lamb and stir. Replace the lid.
  • Take the celery and chop into 2 inch chunks. Sauté the celery on a medium heat in the frying pan, used for the herbs with the remaining tbsp of oil / butter / ghee, for no more than a few minutes. Just enough for the celery to take on some heat from the pan but not soften. Turn the heat off under your frying pan and add the celery to the lamb and herb mixture.
  • After 5 minutes of simmering, add the fresh lime juice (start with half the lime and then add more), salt and pepper and adjust according to taste.
  • Continue simmering the stew for a minimum of an hour, stirring gently every 15 minutes and checking the softness of the meat - ideally you want the meat to be falling off the bone.
  • When ready, turn off the heat and serve with chelow and either torshi or a salad with a citrus dressing.