Persian recipe: How to make Khoresht Karafs aka Celery Stew

How to make Khroesh Karafs also known as Celery Stew?

Karafs (Celery) Stew is a favorite dish in Iran. It tastes really good
and because of all the benefits of celery (Karafs) I really recommend
you to give it a try.

What you need? (Ingredients)

- Celery Leaves
- Onion
- Oil
- Dried Greenies (Dill)
- Tomato Sauce

Cooking Process for Karafs Stew

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This entry was posted on July 29, 2010 at 12:39 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

2 Responses to “Persian recipe: How to make Khoresht Karafs aka Celery Stew”

jahan Says:
November 15, 2010 at 9:43 pm | Reply
this is not a corect recipie
persions put celary stalkes and there is no dill in it they put parsly and you didnt mension the dry limes.
shahaab Says:
October 28, 2011 at 5:32 am | Reply
Dear Jahan, there are of course many different varieties of Celery stew made by different Persians across Iran and even across the world. For instance I have never seen anybody making celery stew with Dried Lime in it and I wouldn’t like it as I have never liked Dried Lime.

You are absolutely right about the parsley but since I didn’t have access to parsley leaves I had to use dried dill leaves instead.