Khoresht Karafs

What is it?

Celery is the whole point of this khoresht. The stalks are cut into short lengths and cooked gently in oil until they soften and lose their raw, grassy edge, then simmered with meat until they are tender but still recognisable as celery.

What lifts it is the herb mixture — a lot of parsley with a smaller amount of mint — fried before it joins the pot. The sourness is restrained: usually lemon juice, or ab-ghooreh (the juice of unripe grapes) where it is available. How sour, how minty, and whether the meat is lamb, beef or chicken all vary from one household to the next.

The Persian table

Khoresht karafs is served with steamed rice, often as a spring dish when celery and herbs are at their best. It is usually a family meal rather than a dish cooked for large gatherings.