Krauted Haus Supper Club
© Krauted Haus

Persian Celery Stew by Krauted Haus

This Persian recipe for Khoresh Karafs, Persian Celery Stew, was provided by Sophie, one of the two hosts of Krauted Haus Supper Club in Berlin. Sophie is half Persian, and this is what she says about Iranian cuisine: “Although I may be biased, I’ve never come across a cuisine as varied and complex as the Iranian one. The smells and aromas of Middle Eastern specialty shops, the way my mum runs basmati rice through her fingers to check the quality of the grains; the rose petals, orange blossom water and pomegranate; the colours and flavours of the Middle East are (in my opinion) unparalleled in beauty and flavour. Notoriously difficult to master, Iranian cooking can be incredibly challenging – it’s labour intensive and requires a deep understanding of a plethora of ingredients and processes.”

Don’t be discouraged! Depending on where you live, it may be hard to find some of the original ingredients, but with a bit of creativity you will surely find a way around if needed. Good luck and bon appétit!

Ingredients (serves 6-8):

1 kg veal (or stewing beef) cubed

2 teaspoons olive oil

1 knob of butter

1 large yellow onion roughly chopped

5 cloves garlic

1 tablespoon turmeric

2 dried limes

1 head of celery roughly chopped

4 cups water

1.5 tablespoons pomegranate molasses (a concentrated pomegranate syrup)

1.5 tablespoons Ab Ghooreh (Verjuice, a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit)

a small bunch of parsley, roughly chopped

a handful of fresh dill, roughly chopped

6 spring onions (also called scallions)

1/2 cup dried mint

salt and pepper to taste

1 large tomato roughly chopped



  1. Finely dice the onion and mince the garlic. Heat the oil and butter in a large, heavy bottom pot. Add the onions, garlic and tumeric and let them saute for 5-7 minutes on a low heat until the onions are golden and soft.
  2. Add the meat to the onions. Let the meat cook, stirring regularly, for 3-5 minutes or until the flesh is brownish in colour all over.
  3. Once you’re happy with the colour of the meat add the dried lime, pomegranate molasses and Ab Ghooreh and fry for 2-3 minutes. Then add the celery and water (you want the celery and meat to be just covered). Allow to simmer, uncovered, on a low heat for an hour or until the meat is tender but not falling apart. Add the parsley, dill and scallions.
  4. Simmer for 30-40 minutes, uncovered until the liquid has reduced to a stew-like consistency and season to taste. Garnish with torn-up fresh parsley and tomato.
  5. Serve with saffron Basmati rice and a dollop of plain yoghurt.

If you are interested in finding out more about the Krauted Haus Supper Club, here is a feature for you to read.

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