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+ servings

Khoresh-Karafs (Ghermez)

Chicken stew with celery and tomatoes
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: Persian, Iranian
Keyword: easy recipe, stew, slow cooked, comfort food
Servings: 4
Author: Mersedeh Prewer


  • 3 tbsp vegetable oil
  • 8 skinless chicken thighs on the bone
  • 1 medium onion (finely diced)
  • 3 cloves garlic (crushed or minced)
  • 1 red chilli (minced - optional)
  • 1 medium leek (medium sliced)
  • 1 tsp turmeric
  • 3 tbsp tomato purée
  • 650 ml water
  • 1 bay leaf
  • Juice of 1 lemon or lime
  • 1/8 tsp ground saffron (bloomed in 2 tbsp of water)
  • 1 head celery (chopped in 2 inch chunks)
  • 5 small / medium tomatoes (halved)
  • Salt and pepper (to taste)
  • Chopped fresh parsley (to garnish)


  • Place a shallow casserole pan or equivalent on a medium / high heat and add 1 tbsp of oil. Seal the chicken thighs on both sides, remove from the pan and leave to one side until ready to add to the stew.
  • Add 2 tbsp of oil to the pan and add the onions. Cook until the onion turns golden. Then add the garlic and chilli and stir in until evenly distributed.
  • Add the leek to the pan and stir and cook until softened. Then add the turmeric and stir in until evenly distributed.
  • Add the tomato purée and stir in until evenly distributed.
  • Add the water, bay leaf, lemon juice, saffron water and stir.
  • Evenly arrange the chicken thighs in the pan so that they are just submerged in the liquid of the stew. Then add the chopped celery making sure they are in the liquid too so they can cook evenly. Place the tomato halves evenly in the stew.
  • Bring the stew to a boil and then lower the heat to allow the stew to simmer with a lid on the pan for about an hour or until the chicken is practically falling off the bone. If the stew is too watery, allow to simmer further without the lid on to thicken the sauce.
  • Season with salt and pepper to taste and sprinkle with fresh chopped parsley before serving. Serve with saffron Kateh (just add a 1/8 tsp of ground saffron to the rice while cooking in accordance with the recipe link). This dish also pairs well with Torshi or a salad with a citrus dressing.