Khoresht Karafs with Chicken (Persian Celery Stew) – Easy & Flavorful Recipe
Craving something tangy, herbaceous, and uniquely Persian? Try this lighter take on traditional Khoresht Karafs, made with chicken instead of lamb. It’s fresh, vibrant, and perfect for anyone looking for a healthy Persian stew packed with flavor.
Watch the full recipe video below to see how easy it is to make Khoresht Karafs at home!
⏰ Prep Time: 15 mins | 🍲 Cook Time: 1 hr 15 mins
Why You’ll Love This Khoresht Karafs with Chicken
This recipe is:
- Herb-forward and tangy
- Made lighter with chicken (instead of lamb or beef)
- Full of traditional Persian flavors with mint, parsley, celery, and lime
- Video tutorial included — cook along with me step by step!
If you’re just getting into Persian cooking, this is a perfect beginner-friendly stew to try.
What Is Khoresht Karafs?
Khoresht Karafs (خورشت کرفس) is a beloved Iranian stew made with celery, herbs, and a sour citrusy note, traditionally served over Persian rice. Traditionally it is make with lamb or beef but I love making it with different proteins depending on my mood, any dietary preferences, and what I may have on hand. Check out my other Khoresht Karaf’s variations including a Vegan version and one with beef. It’s often made with lamb or beef, but this version swaps in chicken for a lighter, quicker alternative — without sacrificing any flavor.
Ingredients You’ll Need
- 1.5 lbs boneless skinless chicken thighs (or breasts)
- 1 bunch celery, cut into 1-inch pieces
- 1 large onion, finely chopped
- 1 bunch parsley, chopped
- 1 tbsp dried mint (or ½ cup fresh mint)
- 1 tbsp dried parsley (optional)
- Juice of 1 lemon (or dried limes if you have them)
- 1 tsp turmeric
- 1/4 tsp cinnamon
- Salt & pepper to taste
- 2-3 tbsp avocado oil
- 3 cups water or chicken broth
- 1/2 cup tomato sauce (or 2 tbsp tomato paste)
Step-by-Step Instructions
Step 1: Sauté the Onions and Chicken
Heat oil in a large pot. Sauté onions until golden. Add turmeric, then chicken. Cook until lightly browned.
Step 2: Prep the Herbs and Celery
In a separate pan, lightly fry chopped celery, parsley, and mint until fragrant (5–7 mins). This boosts flavor and prevents bitterness.
Step 3: Combine and Simmer
Add herbs and celery to the chicken pot. Add water or broth. Bring to a boil, then reduce to a gentle simmer. Cook covered for 30 minutes.
Step 4: Add Lime Juice and Season
Add tomato sauce and let it all simmer for 10 more minutes uncovered to deepen flavor. Adjust salt, pepper, and add lemon juice to taste.
How to Serve Khoresht Karafs
Always serve hot, over steamed Persian rice like kateh with tahdig for the full experience. Don’t forget a side of torshi(pickled vegetables) or maast-o-khiar (yogurt with cucumber)!
Try this with our Kateh Rice Recipe with Tahdig
Tips and Variations
- Want it vegetarian? Substitute chicken with tofu or chickpeas and use veggie broth.
- The addition of tomato sauce is regional so you can play around with using it or not.
- For deeper flavor, add 1 dried limoo amani (dried Persian lime) to the stew.
Watch the Recipe Video
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More Persian Recipes
- Fessenjoon – Walnut and Pomegranate Stew
- Khoresht Bademjan – Eggplant and Tomato Stew
- Lubia Polo – Green bean and beef rice pilaf
Final Thoughts
Whether you’re new to Persian cooking or revisiting childhood favorites, this Khoresht Karafs with Chicken recipe is sure to win you over. With clean ingredients and a fast cook time, it’s a great midweek meal with big payoff.
✨ Tag us @BeatsEats on Instagram and show off your homemade Khoresht Karafs!
Recipe Card:
Khoresht Karafs with Chicken (Persian Celery Stew) – Easy & Flavorful Recipe
Craving something tangy, herbaceous, and uniquely Persian? Try this lighter take on traditional Khoresht Karafs, made with chicken instead of lamb. It's fresh, vibrant, and perfect for anyone looking for a healthy Persian stew packed with flavor.
Ingredients
- 1.5 lbs boneless skinless chicken thighs (or breasts)
- 1 bunch celery, cut into 1-inch pieces
- 1 large onion, finely chopped
- 1 bunch parsley, chopped
- 1 tbsp dried mint (or ½ cup fresh mint)
- 1 tbsp dried parsley (optional)
- Juice of 1 lemon (or dried limes if you have them)
- 1 tsp turmeric
- 1/4 tsp cinnamon
- Salt & pepper to taste
- 2-3 tbsp avocado oil
- 3 cups water or chicken broth
- 1/2 cup tomato sauce (or 2 tbsp tomato paste)
Instructions
Step 1: Sauté the Onions and Chicken: Heat oil in a large pot. Sauté onions until golden. Add turmeric, then chicken. Cook until lightly browned.
Step 2: Prep the Herbs and Celery: In a separate pan, lightly fry chopped celery, parsley, and mint until fragrant (5–7 mins). This boosts flavor and prevents bitterness.
Step 3: Combine and Simmer: Add herbs and celery to the chicken pot. Add water or broth. Bring to a boil, then reduce to a gentle simmer. Cook covered for 30 minutes.
Step 4: Add Lime Juice and Season: Add tomato sauce and let it all simmer for 10 more minutes uncovered to deepen flavor. Adjust salt, pepper, and add lemon juice to taste.