Khoresht karafs (celery casserole)

November 08, 2015

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  1. 1 pack celery, washed and cut into 1cm lengths
  2. 1 bunch parsley, washed and finely chopped
  3. 125 grams tofu
  4. 1 tablespoon dried mint
  5. ½ juice of lemon
  6. 3/4 can or 2 fresh tomatoes, chopped
  7. 10 millilitres water
  8. 2 tablespoon oil
  9. 10 grams butter (optional for more taste)
  10. ½ teaspoon turmeric
  11. teaspoon asafoetida


  1. Pour 1 tbsp oil in a casserole and heat it. Add turmeric and asafoetida and stir for 20 seconds.
  2. Add tofu, stir for 3 minutes, then add parsley and stir for a further 3 minutes.
  3. Add all other ingredients except the remaining oil and mint. Cover with a lid and let it boil. Then turn the heat down low and simmer until the celery has softened (15-20 minutes).
  4. Pour the rest of the oil into a small pan and heat it, adding the lemon juice and dried mint. Stir for just 5 seconds, making sure the mint does not burn. Pour it into the casserole and wait a couple of minutes before serving.