Khoresh Karafs (Persian Celery and Beef stew)

Khoresh Karafs, a Persian celery and beef stew made with fresh herbs, tender beef, and warm spices.

A bowl of delicious khoresh karafs, presented in an elegant gold-trimmed scalloped bowl on a green tablecloth.

Khoresh Karafs is a comforting Persian stew made with tender beef, celery, and plenty of fresh herbs. While celery is the star ingredient, it takes on a completely different flavor as it slowly simmers with fresh green herbs and warm spices. The result is a rich, aromatic stew that's hearty enough for dinner yet light from all of the fresh herbs.

Like many Persian stews, this recipe is all about letting simple ingredients cook low and slow. As everything simmers together, the beef becomes tender, the celery softens, and the herbs create a deeply flavorful broth. Served over fluffy basmati rice, it's a comforting meal that's perfect for family dinners.

Preparing a delicious khoresh karafs, Yasi Kiani chops celery in her white marble kitchen.

Khoresh Karafs Ingredients

• 2 tablespoons olive oil

• ½ onion, diced

• 1 pound beef chuck, cut into ½ to 1-inch cubes

• 2 teaspoons ground turmeric

• 1 teaspoon salt

• ½ teaspoon black pepper

• 3 cups water

• 1 heaping tablespoon tomato paste

• 1 bunch celery (about 6–8 stalks), cut into 1-inch pieces

• 3 cups finely chopped cilantro

• 1 cup chopped fresh mint (leaves only)

Khoresh Karafs Instructions

1. Prepare the vegetables

   Wash and finely chop the cilantro and mint. Cut the celery into 1-inch pieces, dice the onion, and cube the beef into ½ to 1-inch pieces.

   
   

2. Brown the beef

   Heat the olive oil in a medium pot over medium heat. Add the diced onion and sauté for about 4 minutes until softened and lightly golden. Stir in the turmeric, salt, and black pepper, then add the beef cubes. Cook for a few minutes, stirring occasionally, until the beef is lightly browned on all sides.

   
   

3. Simmer the stew

   Pour in the water and bring everything to a boil. Once boiling, reduce the heat to low, partially cover the pot, and simmer for about 20 minutes.

   
   

4. Add the herbs

   Stir in the tomato paste, celery, parsley, cilantro, and mint. Mix well until everything is evenly combined. Cover the pot again and continue cooking over low heat for another 30 minutes, or until the beef is tender, the celery is soft, and the herbs have fully infused the stew.

   
   

5. Serve

   Serve warm over fluffy basmati rice and spoon plenty of the herb-filled broth over the top.

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Final Thoughts

Khoresh Karafs is one of those meals that gets even better as it cooks. The fresh herbs mellow into the broth, the celery becomes tender, and the beef turns melt-in-your-mouth soft. It's a simple, wholesome recipe that's full of flavor and perfect for bringing everyone together around the table.