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Meat, Maghreb and Middle East

Khoresh karafs with white rice

Khoresh karafs is a Persian lamb stew made with celery, parsley and mint, brightened with lemon juice and served over white rice. Made for 4 people, it takes about 1 hour 50 minutes, stays easy to cook, and costs around €2.90 per serving. The key to a good version is slowly sauteing the herbs and celery in a pan so they release their flavor before joining the lamb.

Tonight we're trying a Persian classic, khoresh karafs, a lamb and celery stew with parsley and mint, brightened with lemon.

Khoresh karafs with white rice
Total time
1 h 50
Difficulty
Easy
Cost per person
€2.90
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring

Khoresh karafs stands out for its green sauce, fragrant with parsley and mint, where tender lamb pieces and celery stalks slowly melt together. Lemon juice, added near the end, brings a bright edge that balances the richness of the meat. It's a slow simmered dish where every ingredient keeps its own texture instead of turning into a mush.

This is a recipe for a Sunday or a weeknight when you have time to let things simmer, not a last minute dinner. It works well for a family meal or for friends curious about Persian cooking, served simply with white rice. Mon Chou suggests this classic as a change from the usual stews, without any complicated technique.

The ingredients

4 people

Butcher

  • Lamb shoulder, cut into pieces 600 g

Fruits and vegetables

  • Celery stalk 1
  • Parsley 2 bunch
  • Fresh or dried mint 1 bunch
  • Onion 2
  • Lemon 2

Pantry

  • Turmericoften in the pantry 1 tsp
  • Oiloften in the pantry 5 tbsp
  • White riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Celery

The step by step recipe

  1. Brown the lamb with the sliced onions and turmeric in a Dutch oven. 12 min

    Brown it well, this is where the flavor of the dish is built.

  2. Cover with water, season with salt and pepper, and simmer covered. 50 min

    Skim off foam at the start to keep the sauce clear.

  3. Cut the celery into chunks, chop the parsley and mint, and saute them slowly in the oil. 15 min

    Be patient, they need to release their water and darken slightly.

  4. Add the herb mixture to the lamb along with the lemon juice, then simmer gently. 30 min

    Add the lemon halfway through, it loses some sharpness as it cooks.

  5. Cook the white rice in salted water and serve alongside the stew. 12 min

    Rinse the rice before cooking it.

Our tips to get it right

  • Pick a firm celery stalk with tightly packed ribs, it holds up better during the long simmer instead of turning stringy.
  • Taste the sauce before serving and adjust the salt, celery and lemon can shift the balance depending on their natural acidity.
  • If you use dried mint instead of fresh, cut the amount in half, its flavor is much more concentrated.

The variations

  • Swap the lamb for beef chuck for a milder flavor and sometimes a friendlier budget.
  • For a vegetarian version, replace the meat with cooked chickpeas and shorten the simmering time of the sauce slightly.
  • For kids, blend part of the herb sauce smooth to soften the slightly fibrous celery pieces.

What to serve it with

  • Plain white rice
  • Warm flatbread
  • Plain yogurt on the side

Storage

Khoresh karafs keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the rice for up to 2 months. Reheat it gently on the stove with a splash of water to loosen the sauce.

Questions about this dish

Can you make khoresh karafs ahead of time?

Yes, this stew actually tastes better reheated the next day, once the flavors have had time to blend. Make it the day before and reheat it gently, then serve with freshly cooked rice.

Can you use dried mint instead of fresh mint?

Yes, that's actually common in this recipe. Use about half as much dried mint as fresh, since its flavor is more concentrated.

Why cook the celery and herbs separately before adding them?

Sauteing them first helps release their water and concentrates their flavor before they join the stew. Skipping this step leaves the sauce blander and the celery more fibrous.

Does khoresh karafs freeze well?

Yes, the stew freezes well for up to 2 months, as long as you freeze it without the rice. Thaw it in the fridge, then reheat gently on the stove.

How long does it take to make a khoresh karafs with white rice?

Count 1 h 50 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a khoresh karafs with white rice?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a khoresh karafs with white rice cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains celery. Always check the labels of the products you buy.

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