Celery Stew "Khoreshte Karafs"

What you will need for 6 servings:


  • approx. 450-500 g basmati rice
  • 2 celery stalks (approx. 1 kg)
  • 2 onions
  • 4 cloves of garlic
  • 4 tablespoons canola oil
  • 2 tbsp. dried or fresh mint
  • 2 tsp. turmeric
  • 700 ml water
  • 2 tbsp. tomato paste
  • approx. 500 g tiger beans
  • approx. 3 tsp salt
  • 1 tsp pepper


Step 1- Cook rice

  • Take out the amount of rice and then put it into the pot. Rinse the rice with clear water until it is no longer milky, but clear.
  • Either you have a rice cooker: prepare the rice in it (add about 1.5 times the amount of water to the rice) and then press the button.
  • Or you have to cook the rice in the pot: Put the rice in a pot with the water (about 1.5 times the amount of water to the rice) and bring to a boil.Then stir once and turn the temperature to low and let it steam for at least 20 min.

Step 2- Preparations

  • Wash the celery, cut off the celery greens and cut them into oblong pieces. Finely chop the celery greens and set aside. 
  • Peel, wash and dice the onions.
  • Briefly rinse the tiger beans and drain in a colander.
  • Peel and press the garlic cloves

Step 3- Into the pot

  • Put 3 tablespoons of canola oil in the pot and heat it up.
  • First add the onions and fry until they are slightly translucent.
  • Then add the celery and fry for about 5-10 minutes (depending on thickness).
  • Now add the chopped celery greens, 2 tbsp mint and the pressed garlic, stir once and deglaze with the water.
  • Then add 2 tbsp tomato paste and 2 tsp turmeric, mix well and cook for about 25 min.
  • After 25 min. add the tiger beans and simmer gently for 5 min.
  • Finally, season with salt and pepper to taste.

Step 4- Serve

  • Put the desired amount of rice on the plate and add the celery stew.

Enjoy your meal!