{{Short description|Traditional Iranian dish}}{{Infobox food | name = Khoresh karafs<br/>خورش کرفس | name_lang = fa | name_italics = | image = Making Khoresh karafs 1.jpg | caption = Celery stew is served in a separate dish from the Persian rice that it is eaten with. | alternate_name = Celery stew | type = stew | course = Main course | place_of_origin = Iran (Tehran) | region = Iran | national_cuisine = Iranian cuisine | creator = Persians | associated_cuisine = | mintime = 60 | maxtime = 180 | served = Hot | main_ingredient = Celery, onion, mint, parsley; protein (red meat, chicken, or mushroom); and a souring ingredient (lemon juice, lime juice, or ver jus) | minor_ingredient = turmeric, pepper, tomato, and salt | variations = | serving_size = 100 g | no_recipes = true }}
'''Khoresh karafs''' ({{langx|fa|خورش کرفس|lit=celery stew}}) is a traditional Iranian dish. As the name suggests, celery is the main part of this dish.<ref>{{Cite web |last=Silverton |first=Nancy |date=2022-02-16 |title=Celery Gets to Shine in This Recipe for Stewed Celery With Herbs and Persian Lime |url=https://www.eater.com/22925893/stewed-celery-with-herbs-and-persian-lime-recipe-nancy-silverton-yes-chef |access-date=2024-02-26 |website=Eater |publisher=YesChef}}</ref><ref>{{Cite book |last=Deravian |first=Naz |url=https://books.google.com/books?id=hyFGDwAAQBAJ |title=Bottom of the Pot: Persian Recipes and Stories |date=2018-09-18 |publisher=Flatiron Books |isbn=978-1-250-19076-5 |pages=147–150}}</ref>
== About == Traditionally, khoresh karafs is prepared with red meat (lamb, or beef), but unlike ghormeh sabzi or gheimeh, it is common to substitute chicken meat in this recipe. This food has become more diverse in recent years, and its vegan and vegetarian varieties have entered the diet of Iranian families. In Najmieh Batmanglij's cookbook ''New Food of Life'' (2021 edition), she suggests using white broad beans (white fava beans) for a vegetarian version.<ref>{{Cite book |last=Batmanglij |first=Najmieh |url=https://books.google.com/books?id=pnUbAQAAMAAJ |title=New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies |date=2021 |publisher= |isbn= |pages=308 |author-link=Najmieh Batmanglij}}</ref>
This stew is characterized by being sour. Traditionally, unripe grapes (verjus) are used as a souring agent, but the use of lemon juice, lime juice, tamarind, or even citric acid also occurs as an alternative souring agent. Khoresh karafs, like all other types of Iranian stews, is exclusively served with Persian rice.<ref>{{Cite web |title=Khoresh-e Karafs (Persian Celery Stew) خورش کَرَفس دستور اصیل ایرانی |url=https://www.youtube.com/watch?v=w8rTWw6yf14 |via=YouTube}}</ref><ref name="auto">{{Cite web |title=طرز تهیه “خورشت کرفس” خوشمزه با 25 نکته کاربردی |url=https://namnak.com/خورشت-کرفس.p17171 |website=نمناک (namnak.com)}}</ref>
==History== The origins of celery stew Is Iran. It is a traditional Iranian food. In 1964, a recipe for it was mentioned in a cookbook by Roza Montazemi.<ref>{{Cite web |date=March 25, 2020 |title=هنر آشپزی رزا منتظمی |trans-title=The art of cooking by Roza Najiri |url=https://nbookcity.com/هنر-آشپزی-رزا-منتظمی |website=nbookcity.com}}</ref><ref name="auto"/>
== See also == * List of stews
== References == {{Commons category}} {{Reflist}}
{{Cuisine of Iran}}
Category:Iranian stews Category:Vegetable dishes
{{Iran-cuisine-stub}}