Celery Stew – (خورش کرفس)
A traditional Persian herb stew made with celery, fresh greens, and slow-cooked chicken.
This Persian celery stew is the kind of food that steadies you from the inside out. Slow-cooked, gently spiced, and deeply aromatic, it’s a reminder that nourishment doesn’t need to be complicated to be powerful. Celery supports digestion and hydration, herbs bring minerals and antioxidants, and the long, low simmer makes everything easier on the gut and nervous system. It’s grounding, warming, and quietly restorative—comfort food that actually comforts the body.
Ingredients
4–5 chicken thighs, cut into smaller pieces
1 large bunch celery, chopped
1 large bunch fresh parsley, finely chopped
1–2 tablespoons dried mint
1 large onion, finely chopped
1/2 tablespoon turmeric
Salt and black pepper, to taste
4–5 tablespoons olive oil
1 to 1½ cups wate
Instructions
1. Cook the onion and chicken. Heat 2–3 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and lightly golden. Season with salt, black pepper, and turmeric. Add the chicken pieces and brown for 5–7 minutes, stirring occasionally.
2. Prepare the celery and herbs. In a separate pan, heat the remaining olive oil. Add the chopped celery and sauté for 8–10 minutes until slightly softened. Add the parsley and cook for another 3–5 minutes until wilted. Turn off the heat and stir in the dried mint.
3. Add the celery and herb mixture to the chicken and onions. Mix gently. Add 1 to 1½ cups water — just enough for moisture without making it soupy.
4. Slow cook. Cover and cook on low heat for 2 hours. Let it gently simmer , Stir occasionally.
Serve warm with rice. Like most Persian stews, it tastes even better the next day.
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