Stews
Khoresh-e Karafs
خورش کرفس
Iran
Celery stewed with lamb, mint and parsley and soured with lemon into a pale green khoresh.
Original eatfuls sticker artwork
What it is
A closer look at Khoresh-e Karafs.
Celery stewed with lamb, mint and parsley and soured with lemon into a pale green khoresh.
What to look for
Know it when you find it.
The celery should be fried first so it holds its shape. The mint is dried and fried in oil, which is what gives the aroma.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Khoresh-e Karafs.
Names around the table
One food, more than one name.
Keep exploring
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Antigua and Barbuda
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Rwanda
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Rwanda
Agatogo na Samaki
Fish version of agatogo — plantains and vegetables stewed with fish instead of goat or chicken; a variation found near Lake Kivu and in fishing communities, where fish replaces meat in the classic stew.