Celery stew
خورش کرفس

Celery stew is served in a separate dish, but it is usually eaten with rice.
Type	stew
Course	Main course
Place of origin	Iran
Cooking time	60 minutes to 3 hours
Serving temperature	Hot
Main ingredients	Celery, onion, mint, parsley; meat (red or chicken/mushroom); lemon juice/Sour unripe grapes
Ingredients generally used	turmeric, pepper, Tomato and of course salt

Khoresh karafs (Persian: خورش کرفس, lit. 'celery stew') is a traditional Iranian dish. As the name suggests, celery is the main part of this dish. Traditionally, celery stew is usually prepared with meat, but unlike Ghormeh sabzi or Gheimeh, it is common to use chicken meat in it. This food has become more diverse in recent years and its vegan varieties have entered the diet of Iranian families. In terms of taste, this stew is characterized by being sour. Traditionally, unripe grapes are used as a souring agent, but the use of lemon juice, tamarind, or even Citric acid also occurs as an alternative souring agent. Celery stew, like other types of stew, is almost always served with rice.^[1][2]

History

The origins of celery stew are unknown. It is a traditional Iranian food. In 1964, a recipe for it was mentioned in a cookbook by Roza Montazemi.^[3][2]

Celery stew, like other types of stew, is almost always served with rice.

References