Khoresh-e Karafs (Persian Celery Stew) خورش کَرَفس دستور اصیل ایرانی

Thank you, looks so delicious... excited to make my hometown comfort food!

I literally just made Ghormesabzi with your recipe!!!👌👌👌🙏🙏🙏

Hello again Champion for another delicious meal. My comments contain constructive questions as well as curious ones:
1- Will it taste as good as if replacing the Worcestershire sauce with Persian Dry lime?
2- Do you think it will be as nice if using Spinach instead of the Herbs you’ve used in this recipe?
3- I would personally use Vegetable Stock instead of Chicken Stock, because of cross flavouring between the Beef and the Chicken!
4- I think you are absolutely right about changing your Derelict Saucepan to a new French Oven 🤫.
By the way, I will be using an Instant Pot instead of French Oven so I can cook it in a lot less time. Thanks buddy and keep well. 👍🙏🤗

Hello, Do you have any videos on Tahchin or Dolmeh?

My mother made khoresh badamjan the other day... it's really good 😋

Hi There do you have a recipe or video for BORANI with kashk red beets it is like a soup? My late grandmother in Iran used to make it , it was very delicious. Thank you for all you recipes. BEST

I just made this, the whole family loved it! It’s going into the rotation for sure. I love celery and to get a recipe that everyone likes, uses a cheap, delicious vegetable, and is this easy is unbelievable. Thank you so much!

I love your videos! Thank you so much for making them

Hello, what could I use to replace tomato paste? (I just don't like tomatoes) :)

سلام ایکاش رسپی رو فارسی بذارید

Thank you so much for this and all your videos! I am cooking this right now and I am so excited for it. You make the meals I ate as a kid accessible, since I don't speak Farsi and it's so hard to cook what I remember eating. It really brings me joy, so thank you!!!

I LOVE ALL YOUR RECIPES....... SO DELICIOUS !

I love eating celery stew w/Persian pomegranate chicken, and a side ghormeh sabzi on crispy rice.

Persian food is truly AMAZING!!❤

Thank you for this video and your simple step by step detailed recipe.
My mom made it today for the 1st time. It turned out so yummy.

Another yummy dish, not so difficult ingredients to gather —perfect
But what happened to your pot ? I guess you tried to wash it in your dishwasher, and there was a sort of chemical-electrical reaction with other dishes or cutlery, right ? (it happened to me !)

Hello! can i use advieh instead of spices in this recipe?

Dude you are the best👍 I will do that in the 4th of July instead of burgers 😂

Dude your pot is like my grandmother pot 😂😂

Hello if i cant not eat parsley can i use something else ? Like spenat or so thx 😊

Hello I saw this and I have some comments
If u sate salary separate and also do greens separate the result is more better

چه رنگ و لعابی 😋😋😋

I like your version recipe. Thnx !

Man 😂 you are such patient Dude 😊
Love your descriptions:)😊

خوب بود فقط خیلی بهم زدی وصدای قاشق وقابلمه سرم درد گرفت

Looks delicious

thanks for ruining a good receipt by adding --- thats not needed persian food is DOGMA it's not science there is no tomato paste in the recipe or chicken broth lol are you serious
what an ametuer

You need to find yourself a stainless steel pot, for food safety reasons, good recipe, I will make mine vegetarian.

this stew definitely needs some lemon juice or sour grapes.

👎👎👎👎👎👎

you ruined it. that's not khoreshte karafs at all. no tomato paste or chicken broth should be in it. plus you need fresh lemon juice. also don't fry the parsley and celery together for more than 30 seconds as it becomes bitter.

I controlled myself not to comment but I am sorry I couldn't....

Firstly you never add mint to Khoresh karafs.... secondly please stop using this pan as soon as possible... it is truly so off-putting looking at the top edge of this old and mouldy pan, looks poisoneses, and really so off-putting.
How did you come up with this revoluting pan,?
You are a nice guy and really appreciate your efforts here, but why on earth you adding chicken broth to lamb stew? It's totally wrong thing to do!!

That pan need to go in the bin. Please get rid of it. I beg you. Every single time I look at it makes me feel sick.

This is ositive feedback. I never eat anything from that pan, please change it. Can't you seriously see this?

Thanks for your video
Work on your seving and presentations too. Putting this in the bowl truly killed it for me.

You need to think on every single llevel before making these videos. You have the basis, but your steps are completely wrong. Please please please ... get your hygiene right first and get ride of that pan. Thanks very much

I’ve made this over 20 times and everyone loves it. They like it better than my Persian mum’s recipe. I don’t know what these haters are talking about but this recipe is amazing, easy, and best of all, my kids love it! Bah bah!! Kheley khoshmaszast!

Good job:)

I love Iranian food. Please share more, persian food

This dish isnt supposed to have tomato paste or chicken broth

Where's the Aloo?

gloves in your own kitchen is wild

Excellent work , let us know . What kind meat will be good with it ?!

I am trying to figure how much saffron I need to buy. at the moment in the shop they sell 10 gram in a plastic bag. it looks a bit broken up. They don't want to sell me the big long saffron from a huge jar they have they said it is only wholesale. how many grams do u buy at a time and when u do the saffron water (infusion with cold or hot water) how much saffron do u put pls? I am really addicted to this saffron now after doing a rice recipe u shared. I put it in my coffee, and cook with it and I love the rice recipe you showed.

I tried your recipe and it was delicious. Thank you

PERSIAN KHORESH-E KARAFS (CELERY STEW)
- RECIPE
Makes 4 servings

INGREDIENTS:

1/2-pound Stew beef (cut in 1- to 1 1/2-inch pieces)
1/2-pound Celery stalks (cut in 1/2-inch pieces)
10 g Celery leaves (chopped finely)
25 g Mint leaves (chopped finely)
75 g Parsley Leaves (chopped finely)
1/2 large White or Yellow Onion (chopped)
1/4 tbsp Turmeric Powder
1/2 tbsp Tomato paste
1 1/2 cups Chicken broth (heated)
1/16 tsp Cayenne or Aleppo pepper (optional)
3/4 tsp Salt
1/4 tsp Freshly ground black pepper
1/2 tbsp Freshly squeezed lime juice
1/2 tbsp Worcestershire sauce
Vegetable oil (such as grapeseed)

DIRECTIONS:

-- Wash and cut celery stalks in 1/2-inch pieces.
-- Finely chop the celery leaves, mint, and parsley.
-- Heat 3 Tbsp of vegetable oil in a large frying pan over medium-high heat until it starts shimmering.
-- Add the celery stalks, celery leaves, mint leaves, and parsley leaves.
-- Sauté celery and herbs while stirring occasionally until celery stalks start getting golden brown on the edges.
-- Remove the pan with cooked celery and herbs from the burner.
-- Heat 3 Tbsp vegetable oil in a medium-sized stew pot or Dutch oven over medium-high heat until the oil is shimmering.
-- Add the chopped onion and sauté (stirring occasionally) until onion starts to get golden brown on the edges.
-- Add the turmeric powder to the onion and keep cooking while stirring to incorporate (about 1 minute).
-- Pat-dry the meat chunks with a towel/paper towel to remove as much moisture as possible.
---- This prevents the meat from sweating and helps it brown.
-- Add the meat and tomato paste to the onion and turmeric mixture and continue cooking while stirring occasionally until the meat changes color and starts getting a darker color on the edges and tips.
-- Add the pre-cooked celery and herbs to the meat and onion mixture and continue cooking while stirring occasionally, for 2 more minutes.
-- Add hot chicken broth to the meat and vegetables. Stir for half a minute.
-- Bring to a boil then drop temperature to low and put the lid on the pot.
-- Let the stew simmer for 2 hours on low temp.
---- Uncover and stir a couple of times during the 2 hours.
-- After 2 hours, stir in the salt, black pepper, cayenne (or Aleppo pepper), and Worcestershire sauce
-- Cover and let the stew cook for another 30 minutes.
-- After a total of 2.5 hours of simmering, turn off heat.
-- Taste and adjust salt.
---- Add a dash of lime juice, it not tangy enough.

SERVING SUGGESTIONS:

-- For the best taste, make this khoresh a day or two ahead of serving to allow the flavors to meld.
-- Serve your Khoresh-e Karafs with Persian rice and a salad.