Persian Khoresh Karafs

Persian Khoresh Karafs

Persian Celery Stew - Meat Optional

Celery: A Nutrient-Rich Powerhouse for Health and Flavor

Celery is a nutrient-packed vegetable with numerous health benefits. Rich in vitamins, minerals, and antioxidants, celery is known for its anti-inflammatory properties and potential to support heart health. Its high water content contributes to hydration, while its fiber aids digestion.

Additionally, celery is a low-calorie snack and may help regulate blood pressure. Embrace this versatile and crunchy vegetable to enhance both your culinary experiences and overall well-being.

Start with a Persian stew that seamlessly incorporates this nutrient-rich vegetable. Join us on a journey where health meets taste, as we explore the perfect harmony of benefits and flavors in Khoresh Karafs

Khoresh Karafs at a Glance

Khoresh Karafs, a traditional Persian dish, is a delightful blend of flavors and textures that will surely captivate your taste buds. This dish is primarily made with celery (karafs in Persian), hence the name.

The main ingredients for Khoresh Karafs include fresh celery, parsley, and mint. These are sautéed to create a flavorful base. What sets this dish apart is the unique combination of spices. 

celery sliced
chopping parsley
onion chopped and whole
garlic chopping

Turmeric and dried limes are commonly used, giving the dish its distinctive tangy flavor. The addition of beans, usually kidney beans or black-eyed peas, adds a hearty element to the dish. Variations include meat, typically lamb or beef, which are first cooked separately. Then, they’re combined and simmered with the spices and dried limes until all the flavors meld together. The result is a rich, aromatic stew that’s typically served over steamed basmati rice.

beans
Turmeric
mint leaves

Four Convenient Recipes Tailored to Your Tastes

Explore four convenient recipe options tailored to your preferences:

Quick-Cooked With Beans or Fried Meat

  1. Quick-cooked with beans
  2. Quick-cooked with fried meat*
  3. Quick-cooked with a combination of beans and fried meat*

Go to the recipe.

Slow-cooked perfection with meat*

Go to the recipe.

Select your preferred meat option (* beef, lamb, or chicken) and savor the ease and variety of these flavorful dish.

Persian Khoresh Karafs

Persian Khoresh Karafs - Quick With Beans or Fried Meat

SpiceBreeze
Khoresh Karafs, a traditional Persian dish, is a delightful blend of flavors and textures that will surely captivate your taste buds. It is primarily made with fresh celery (karafs in Persian), parsley, and mint. What sets this dish apart is the unique combination of spices. Turmeric and dried limes give the dish its distinctive tangy flavor.
The addition of beans or meat adds a hearty element to the dish. They are simmered with the spices until all the flavors meld together. The result is a rich, aromatic stew that's typically served over steamed basmati rice.
Alternatively, refer to the recipe for the slow-cooked meat version below.
hands-on time 30 minutes
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

Protein

  • 1 can red kidney beans [1] [2] (15 oz), rinsed

Fresh Produce

  • 1 medium onion finely chopped
  • 3 cloves garlic finely chopped
  • 4-6 stalks celery [3] sliced
  • 1/2 bunch parsley finely chopped

Packaged Goods/Staples

  • 2 cups broth vegetable, chicken, or beef
  • oil
  • salt & pepper

Culinary Spice Kit

  • Turmeric, Omani limes, mint, black pepper

Suggested Side

  • Cooked or steamed rice (basmati)

Instructions
 

Step 1 - Fry Vegetables

  • In a medium POT, heat 2 tbsp oil.
  • Fry onion and garlic over low-medium heat until translucent.
  • Be cautious of splatters; add celery, fry for 10 minutes, stirring frequently.
  • Add parsley, mix well, continue frying until most moisture is lost and it turns brown. Stir frequently, avoiding herb burning.

Step 2 - Cook Beans and Vegetables

  • Add beans [2], broth, Khoresh Karafs spices, and salt & pepper to taste. Mix well, cover, and cook for 20 minutes over medium-low heat.
  • Stir occasionally, and add a little bit of water if necessary.

Optional Step 3: Fry Meat [2]

  • Season meat with salt & pepper to taste. In a PAN, heat oil and fry meat quickly over high heat to your desired doneness. Add meat to the finished stew.

Serve

  • Serve Khoresh Karafs with rice. Enjoy!

Notes

[1] Substitute kidney beans with black-eyed peas or cranberry beans.
[2] Optional: 1/2 lb sirloin beef, lamb filet or chicken, cut into 1/4 inch strips.
  • Option 1 - With Beans:
    • Add the meat to the beans-vegetable stew.
  • Option 2 - Without Beans:
    • Omit the beans from the stew. Add the meat to the vegetable stew.
[3] If you don't like celery, substitute it with leek. It will be a different experience, but still authentic. See also the recipe for the Persian herb stew Ghormeh Sabzi.
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!
Persian Khoresh Karafs

Persian Khoresh Karafs - Slow-Cooked with Meat

SpiceBreeze
Khoresh Karafs, a traditional Persian dish, is a delightful blend of flavors and textures that will surely captivate your taste buds. It is primarily made with fresh celery (karafs in Persian), parsley, and mint. What sets this dish apart is the unique combination of spices. Turmeric and dried limes give the dish its distinctive tangy flavor.
The addition of beans or meat adds a hearty element to the dish. They are simmered with the spices until all the flavors meld together. The result is a rich, aromatic stew that's typically served over steamed basmati rice.
Alternatively, refer to the recipe for the fast version with beans or meat above.
hands-on time 30 minutes
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

Protein

  • 1/2 lb stew beef, boneless lamb or chicken cut into 1/2 inch cubes

Fresh Produce

  • 2 medium onions finely chopped
  • 3 cloves garlic finely chopped
  • 4-6 stalks celery [1] sliced
  • 1/2 bunch parsley finely chopped

Packaged Goods/Staples

  • oil
  • salt & pepper

Culinary Spice Kit

  • Turmeric, Omani limes, mint, black pepper

Suggested Side

  • Cooked or steamed rice (basmati)

Instructions
 

Step 1 - Fry Vegetables

  • In a medium POT, heat 2 tbsp oil.
  • Fry half of the onions and the garlic over low-medium heat until translucent.
  • Be cautious of splatters; add celery, fry for 5 minutes, stirring frequently.
  • Add parsley, mix well, continue frying until most moisture is lost and it turns brown. Stir frequently, avoiding herb burning.

Step 2 - Option 1: Cook Beef or Lamb and Vegetables

  • In a second POT, heat 2 tbsp oil and fry the remaining onions over medium heat until translucent.
  • Add meat and fry until it turns brown on all sides.
  • Season meat with salt & pepper to taste.
  • Add Khoresh Karafs spices and the fried vegetables from step 1. Mix well.
  • Add 2 cups of hotwater and salt to taste. Mix well.
  • Cover and cook over medium-low heat for 1.5 hours or until the meat is tender. Stir occasionally.

Step 2 - Option 2: Cook Chicken and Vegetables

  • In a second POT, heat 2 tbsp oil and fry the remaining onions over medium heat until translucent.
  • Add chicken and fry until it turns brown on all sides.
  • Season chicken with salt & pepper to taste.
  • Add Khoresh Karafs spices and the fried vegetables from step 1. Mix well.
  • Add 2 cups of hot water and salt to taste. Mix well.
  • Cover and cook over medium-low heat for 45 minutes. Stir occasionally.

Serve

  • Serve Khoresh Karafs with rice.
  • Optionally, sprinkle with lemon juice to taste.
  • Enjoy!

Notes

[1] If you don't like celery, substitute it with leek. It will be a different experience, but still authentic. See also the recipe for the Persian herb stew Ghormeh Sabzi.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Chilaquiles

Mexican Chilaquiles

Chilaquiles

Mexican Chilaquiles

SpiceBreeze
Chilaquiles is a traditional Mexican dish dating back to the Aztecs. It's popular throughout Mexico in several variations. Indulge in crunchy, deep fried tortilla chips covered with a scrumptious tomato sauce. Your spice kit includes fruity and mild ancho peppers for a little kick.
hands-on time 30 minutes
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

  • 1 lb chicken breast shredded*
  • 1 cup frozen corn kernels optional
  • 12 tortillas cut into strips or triangles
  • 2 cups tomato puree not seasoned
  • 1/2 cup broth vegetable or chicken
  • oil
  • salt & pepper

Suggested Toppings

  • 1 onion sliced
  • 1 cup sour cream or Mexican crema
  • 1 cup shredded cheese or Mexican queso fresco
  • 1 avocado sliced
  • 4 lettuce leaves thinly sliced

Chilaquiles Culinary Spice Kit

  • Ancho chili, garlic, onion, cumin, oregano, cloves

Instructions
 

Chilaquiles Sauce

  • In a POT, add 2 tbsp oil, tomato puree, broth, Chilaquiles spices, and salt & pepper to taste.
  • Cover. Bring to a boil. Turn heat to low.
  • Cook over low heat for 30 minutes.
  • Add chicken and optionally corn.
  • Cook for another 5 minutes.
  • Turn off and let it rest for 15 minutes.

Tortilla Chips

  • In a PAN, fry tortillas in plenty of oil over medium-low heat until they turn slightly brown.
  • Pay close attention. They can burn easily.
  • Transfer each batch of tortilla chips to a PLATE lined with a paper towel.

Finish

  • In a large PAN, reheat the sauce over medium heat.
  • Carefully, stir in the tortilla chips. Cook for about 3 minutes.

Serve

  • Serve chilaquiles with your preferred toppings.
  • Enjoy!

Notes

* Cook the chicken the day before in salted water for about 20 minutes. Shred it with two forks.
  • Substitute chicken with beef or pinto beans.
  • Omit chicken and place sunny-side-up eggs on top.
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Hungarian Gulyás

Hungarian Gulyás Meat Soup

Hungarian Gulyás soup in bread bowl

Hungarian Gulyás Meat Soup

SpiceBreeze
Dig in a bread bowl filled with this hearty soup and savor the taste of freshly ground Hungarian paprika. Gulyás or Goulash is Hungary's national dish. It was invented by Hungarian cattlemen and became their favorite dish. Originally, it was a soup, not a stew. We kept this intention along with the typical ingredients.
Cuisine Hungarian
Servings 3

Ingredients
  

Shopping list

  • 1 lb beef stew meat (*)
  • 1 lb potatoes cut in bite size pieces
  • 1-2 red or green bell pepper cut in 1 inch pieces
  • 1 can tomato/es whole or chopped (8 oz)
  • 24 oz beef or vegetable broth

Optional for serving

  • 3-4 small round bread

You might have

  • 2 onions chopped
  • oil
  • salt & pepper

Culinary Spice Kit

  • Hungarian paprika, marjoram, black pepper, bay leaves

Instructions
 

Gulyás

  • In a large POT, heat 2 tbsp oil over high heat.
  • Season meat with salt and pepper.
  • Fry meat until all sides turn slightly brown.
  • Stir in Gulyás Spices and fry some seconds without burning the spices.
  • Add onions, tomatoes, broth, and salt & pepper to taste.
  • Cover the POT. Bring to boil. Turn heat to low-medium and cook for 1 hour and 15 minutes.
  • Make sure that the soup is cooking slowly but doesn't stop to cook.
  • Add potatoes and bell peppers. Cook 15-20 minutes until the potatoes are just cooked.

Optional serving

  • Cut off the top of each bread.
  • Scoop most of the inside out.
  • Fill with Gulyás. Serve immediately.
  • Enjoy!
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Martinican Colombo de Poulet

Martinican Colombo de Poulet

Martinican Colombo de Poulet

Martinican Colombo de Poulet

SpiceBreeze
Colombo de Poulet is a popular dish in the eastern Caribbean Sea. The key ingredient is the spice bend Colombo powder (Poudre de Colombo) with brown mustard and white rice. You can find the seasoning at any market on the islands of Martinique and Guadeloupe. It's named after the capital of its origin, Sri Lanka.
hands-on time 30 minutes
Course Main Course
Cuisine Martinican
Servings 3

Ingredients
  

Protein

  • 1.5 lbs chicken legs

Fresh Produce

  • 1 acorn squash
  • 1 sweet potato
  • 1 lemon for juice
  • 1 onion finely chopped
  • 1 inch ginger grated

Packaged Goods/Staples

  • salt & pepper
  • oil
  • 3 cups chicken broth
  • 1 tbsp starch corn or potato

Colombo Culinary Spice Kit

  • Pouch [1] Anise seeds, cumin seeds, coriander seeds, brown mustard seeds
  • Pouch [2] Turmeric, cumin, coriander, fenugreek, brown mustard, black pepper, cloves, white rice

Optional

  • chili peppers sliced

Suggested Sides

  • cooked rice
  • plantain sliced, fried
  • cooked kidney beans
  • Caribbean rice & beans recipe

Instructions
 

Prepare

  • Cut vegetables into bite-size pieces.

Marinate

  • Season the chicken legs with salt & pepper to taste, 2 tbsp lemon juice, and 2 tbsp oil.
  • Let them rest for 30 minutes.

Fry

  • In a PAN, heat 2 tbsp oil over low-medium heat.
  • Fry Colombo [1] spices about 1 minute until fragrant.
  • Scoop the spices out. Set them aside.
  • Fry the onions until they turn translucent.
  • Add the ginger and chicken legs. Reserve the remaining marinade for later.
  • Fry the chicken legs on all sides until they turn light brown, turning frequently.

Cook

  • Add the chicken broth, the remaining marinade, Colombo [2] spices, and salt to taste.
  • Return the fried spices.
  • Optionally, add chili peppers.
  • Cover, bring to a boil, and let cook over medium-low heat for 20 minutes.
  • Add the vegetables and continue to cook for approximately 10 minutes until all ingredients are cooked.
  • In a CUP, dissolve 1 tbsp starch in 2 tbsp cold water.
  • Stir the slurry into the sauce until the sauce thickens.

Serve

  • Serve the chicken with sauce and rice.
  • Optionally, add beans and fried plantain.
  • Enjoy!

Notes

  • Substitute the chicken with fish fillets (e.g. cod, halibut, haddock, pollack, bass) or shrimp and adjust the cooking time.
  • Substitute the vegetables with zucchini, potatoes, eggplant, or any pumpkin. Make sure to have two different kinds.
  • Add Caribbean Rice and Beans as a side.
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Persian Fesenjan

Persian Khoresh Fesenjan

Fesenjan

Persian Fesenjan

Khoresh Fesenjan is one of the best dishes of the Persian cuisine and part of the dinner table on Shabe Yalda when families come together to celebrate the longest night of the year and the beginning of the winter. Walnuts and pomegranates give this stew its characteristic flavor: creamy richness with a tangy flavor and a hint of sweetness. 

Patience is Key

The shopping list is short and the cooking steps are simple. It can be cooked fast. Though, the heavenly taste sensation develops only with patience.

Pomegranate Molasses DIY

Pomegranate molasses is easy to make at home from store bought pomegranate juice:

Cook 4 cups of pomegranate juice (100%) with 2 tbsp sugar over low heat for about 2 hours until it reduces to 1 cup of thick syrup. Stir frequently.

For a change, you can substitute pomegranate juice with cranberry juice.

Variations
  • Substitute chicken with duck, beef meatballs,
    leftover turkey, or lamb stew.
  • Omit chicken and pour sauce over fried eggplants or
    baked root vegetables
The Fesenjan Culinary Spice Kit includes the following spices:

Turmeric, cinnamon, orange peel, cardamom, rosebud

Pomegranate
Persian Fesenjan

Persian Khoresh Fesenjan

SpiceBreeze
Khoresh Fesenjan is one of the best dishes of the Persian cuisine and part of the dinner table on Shabe Yalda when families come together to celebrate the longest night of the year and the beginning of the winter. Walnuts and pomegranates give this stew its characteristic flavor: creamy richness with a tangy note and a hint of sweetness. The shopping list is short, and the cooking steps are simple. Yet, the heavenly taste sensation develops only with patience.
Hands-on Time 30 minutes
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

  • 1.5 lbs chicken breast or thighs cut into 1-inch pieces
  • 4 cups walnut halves
  • 1 large onion chopped
  • 1/2-1 cup pomegranate molasses*)
  • sugar honey, or syrup
  • oil
  • salt & pepper

Fesenjan Culinary Spice Kit

  • Turmeric cinnamon, orange peel, cardamom, rosebud

Suggested Sides

  • 4-6 cups basmati rice cooked
  • 1 cup fresh herbs chopped
  • cucumber, tomatoes, red radish sliced

Instructions
 

Chicken

  • Rub chicken on all sides with salt & pepper to taste and with Fesenjan spices.
  • In a PAN, heat 2 tbsp of oil over medium heat.
  • Fry onions for 5 minutes.
  • Add chicken pieces and fry them on all sides until they turn brown. Set them aside.

Sauce

  • 1) In a BLENDER, grind nuts.
  • In a large POT, add 3 cups of water and ground nuts. Mix well.
  • Cover. Bring to a boil. Cook over medium-low heat for 30 minutes. Stir frequently.
  • Stir in salt and pomegranate molasses to taste. The flavor should be a bit tangy and a bit sweet. If the sauce appears sour, add a bit of sugar until it's just fine for you.
  • Add the chicken and onions.
  • Cover. Cook over medium-low heat for 30 minutes. Stir frequently.
  • Serve Fesenjan with rice and optionally fresh herbs and/ or unseasoned vegetables.
  • Enjoy!

Notes

*) If you can’t buy pomegranate molasses substitute with cranberry sauce or make your own molasses with our online recipe.
  • Substitute chicken with lamb stew (cook 1.5 hours longer and add 1-2 cups of water), beef meatballs, duck breast, or leftover turkey.
  • Substitute the chicken with eggplants or root vegetables.
  • Substitute the walnuts with hazelnuts or almonds.