Food Recipes


Celery Stew, Khoresht Karafs

Celery Stew, Khoresht Karafs

"Khoresht Karafs" 1 Bunch Celery 1/2 lb (226g) Stew Beef 1 Bunch Each: Mint, Celery Leaves, Parsley Turmeric, Salt, Ground Chili Pepper 2 Dried Limes 4 Tbsp Vegetable Oil 1 Small Onion PREPARATIONS: 1- Dice the onion. 2- Chop stew beef in small pieces. 3- Soak the dried limes in boiling water for 20 minutes. 4- Mince the Herbs (Celery leaves, parsley and mint). 5- Cut Celeries in 2 inch pieces. 6- Boil 4-5 Cups Water. DIRECTIONS: 1- Fry the onions in a small pot with 2 tbsp vegetable oil until translucent . 2- Add the Chopped Stew beef to the pot, stir and continue frying until the beef becomes brown. 3- Add Turmeric, salt and ground chili pepper, stir and continue frying for 2 more minutes. 4- Pour in enough boiling water to the pot to cover the mixture by 2 inches (Approx. 1.5 cup Boiling water). 5- Cover the pot with the lid and simmer it for 75 minutes. 6- Meanwhile, fry the chopped Celery with 2 tbsp Vegetable oil in a pot until they turn brighter green. 7- Add the minced herbs ( Mint, Celery Leaves, Parsley) to the pot, stir and fry along until the herbs become dark green. 8- Add the fried bergs and celery to the beef's pot, stir well until well mixed. 9- Cover the pot with the lid and continue cooking for 30 more minutes at low heat. 10- Make few holes into the soaked limes and add it to the pot. 11- Cook for 15 more minutes.

Read More

Celery Stew, Khoresht Karafs Calories and Nutrition Values

Celery Stew, Khoresht Karafs Calories and Nutrition Values

Celery stew is a healthy stew that contains high value of vitamin A and vitamin C. Celery may lower blood pressure and have shown to be effective in the prevention of cancer. A bowl or 6.7 ounces (190 grams) of celery stew has about 242 calories and has or little cholesterol.

Read More
 koofteh tabrizi, koofte tabrizi, koufteh, persian food
Watch Videovideo          Did you like this recipe? 


  • 1/3 Cup Split yellow peas
  • 1/2 lb (226g) Ground Beef
  • 1/2 bunch: Savory, Tarragon, Leek Chives & 1/8 bunch Mint
  • 1/3 Cup Rice
  • Turmeric, Salt, Ground Chili Pepper
  • Persian spice mix (Advieh)
    Advieh, stew seasoning, advieh khoresht
  • 2 Eggs
  • Walnuts, Dried Apricots, Dried Barberries
  • 1 Tbsp Tomato paste
  • Vegetable oil

1- Hard boil an egg.
2- Grate 1 small onion, squeeze out the juice and keep the pulp (as shown in the video).
3- Slice 1 medium size onion.
4- Mince the herbs.
5- Pre-cook 1/3 cup rice.
6- Dice the walnuts, dried apricots and dried barberries (as needed).
7- boil 5-7 cups of water.


1- Put the split yellow peas in a pot, add boiling water until it covers them up and simmer for 15 minutes over low heat and drain.
2- Fry the sliced onions in 2 tbsp vegetable oil until golden.
3- Put the grated onions in a bowl, add the split yellow peas and 1/3 cup of the cooked rice.
4- Add the ground beef to the bowl and mix.
5- Add turmeric, ground chili pepper, salt and the minced herbs (keep 1/8 of the herbs to use in step 9) to the bowl and mix well.
6- Beat one egg and add it to the bowl and mix thoroughly.
7- Take a chunk of the mixture. Stuff with 1/8 of the boiled egg, walnuts, dried apricots and dried barberries. Wrap and pinch the edges to seal and make a meat ball shape.
8- Back to the frying onion pot, add turmeric, persian spice mix (Advieh), ground chili pepper and continue frying for 5 minutes.
9- Add 1 tbsp tomato paste and the rest of the herbs, stir well and fry for 5 more minutes.
10- Add boiling water to the pot and stir.
11- Put the meatballs in the pot, let it simmer for half an hour.
12- Flip the meatballs over and continue simmering over low heat for 30 more minutes.

Read more about  Koofteh Tabrizi calories and nutritional facts