Persian Chicken with Celery

This Persian chicken with celery, known as khoresh-e karafs in Iranian kitchens, fills your home with the warm hum of cinnamon and nutmeg the moment it hits the pot. Buttery celery and a generous handful of fresh parsley join forces with a bright squeeze of lemon, creating a sauce that is both comforting and vibrant.

The technique is simple: brown the chicken with onions and spices, then let the broth do the slow, steady work of pulling everything together. The celery stays just tender enough to hold its shape while soaking up every drop of that golden, fragrant liquid.

Pro Tips

• Use bone-in, skin-on chicken thighs for the richest flavor and most tender meat.
• Do not skip the fresh parsley. Dried parsley will not give you the same bright, herbaceous lift.
• Add the lemon juice near the end of cooking so it stays punchy and fresh rather than muted.
• Serve over basmati rice with a side of sabzi khordan (fresh herb platter) for an authentic Persian spread.
• If you want a deeper color, add a pinch of turmeric when browning the chicken.

Variations

• Lamb version: Swap the chicken for stewing lamb and increase the simmer time to 90 minutes.
• Herb-heavy: Double the parsley and add ½ cup fresh mint for a greener, more aromatic stew.
• Lighter take: Replace the butter with olive oil and use chicken breast for a leaner dish.