Persian Celery Stew With Mushrooms (Khoresh-e Karafs)

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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This aromatic Persian celery stew with mushrooms is a plant-based take on the classic khoresh-e karafs. While traditionally made with meat, this vegan version uses thick slices of sautéed mushrooms to provide a satisfying, savoury texture that perfectly complements the tender celery. The dish is defined by its vibrant green hue and a complex herbaceous flavour profile, achieved through a generous combination of fresh parsley, mint and dried fenugreek leaves. It is a wonderfully comforting meal that balances earthy notes with a characteristic citrus lift.

As a nutritious vegan main course, this stew is both light and deeply flavourful, making it an excellent choice for a healthy midweek dinner. The slow simmering process allows the aromatic saffron and zesty lime juice to infuse the vegetables thoroughly. For a truly authentic experience, serve this fragrant stew over a bed of steamed Persian rice with a crisp tahdig crust. It is a beautiful example of how traditional Persian flavours can be adapted into a modern, vegetable-forward diet without losing any of their cultural soul.

Ingredients for Persian Celery Stew With Mushrooms (Khoresh-e Karafs)

120ml (120ml) olive oil
675g (675g) cremini mushrooms, cleaned and thickly sliced
1 bunch (8 stalks) celery, washed and julienned (1/4 inch/6mm-by-2 inch/5cm lengths)
1 medium onion, peeled and thinly sliced
2 cloves garlic, peeled and thinly sliced
1 jalapeño pepper, finely chopped or 1/2 teaspoons red pepper flakes
2 colheres de chá de sal marinho
1/2 teaspoons freshly ground pepper
725ml (710ml) water
1/2 teaspoons ground saffron threads dissolved in 2 tablespoons water (optional)
3 colheres de sopa de suco de limão fresco
1 cup (80g) chopped fresh parsley
1/2 cup (40g) chopped fresh mint, or 1 tablespoon dried mint
45ml dried fenugreek leaves
Persian rice for serving (optional)

How to make Persian Celery Stew With Mushrooms (Khoresh-e Karafs)

Heat the oil in a medium-sized, heavy-bottomed pot over high heat. Add the mushrooms and sauté for 5 minutes. Add the celery, onion, garlic, and jalapeño and sauté for 10 minutes. Add the salt and pepper, and give it a stir.

Add the water and bring to a boil. Reduce heat to medium, cover, and simmer for 40 minutes.

Add the saffron, lime juice, parsley, mint, and fenugreek, and give it a stir. Reduce heat to medium-low, cover, and simmer for another 5 minutes or until the celery is tender.

Adjust seasoning to taste and keep warm until ready to serve.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.