Vegan Khoresh Karafs – Celery Stew With Mint and Parsley

I am a big fan of celery – it’s an essentially ingredient in multi-cultural cooking, has tons of flavor, and full of nutrients. I enjoy eating it raw but I love it in the Persian stew called Khoresh Karafs. The celery in this herb stew is braised with onions and chopped mint and parsley. Tomato paste and dried Omani lemons gives it a subtle sourness and it is delicious served on white rice. My original recipe for Khoresh Karafs is made with meat and can be found here if you are interested. But I wanted a version that was vegan and plant based so I came up with the following recipe. Overall it’s a simple khoresh – the first khoresh I actually made all by myself – and I also enjoy this version served on it’s own or with boiled baby potatoes. Give it a try and let me know what you think! Here are step by instructions with photos and you can fins the recipe card is at the end.

1. Fry onions in oil until translucent.

2. Add turmeric, cinnamon, salt, and pepper. Cook about 1 minute.

3. Add celery, parsley, and mint. Mix, cover and fry for 7-10 minutes on medium-high heat. Add more oil if necessary. Mixing occasionally.

4. Add tomato paste. Mix. Cook for 2 more minutes.

5. Add dried lemons or lemon juice.

6. Add about 1 liter of water, or enough to barely cover all the ingredients.

7. Bring to a boil, then simmer until celery is tender. 

8. Adjust lemon and salt to preference. Serve and enjoy! 

I served with rice on the first night, then ate it with boiled potatoes for lunch on the next day. 

Vegan Khoresh Karafs - Celery Stew with Mint and Parsley

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Ingredients

• 2 stalks (bunches) of celery, cut into 1 inch pieces
• 1 large yellow or white onion, diced
• 1 bunch parsley, chopped
• 1 bunch mint, chopped
• 3-4 Tbsp oil
• 2 Tbsp tomato paste
• 2 Tbsp ground or whole dried Omani lemons (can substitute with lemon juice)
• 1 teaspoon turmeric
• 1/2 teaspoon cinnamon
• Salt/pepper

Instructions

1. Fry onions in oil until translucent.
2. Add turmeric, cinnamon, salt, and pepper. Cook about 1 minute.
   
3. Add celery, parsley, and mint. Mix, cover and fry for 7-10 minutes on medium-high heat. Add more oil if necessary.
4. Mixing occasionally.
   
5. Add tomato paste. Mix. Cook for 2 more minutes.
   
6. Add dried lemons or lemon juice.
   
7. Add about 1 liter of water, or enough to barely cover all the ingredients.
   
8. Bring to a boil, then simmer until celery is tender.
   
9. Adjust lemon and salt to preference. Serve and enjoy!