Khoresh Karafs (Persian Celery Stew)

🧂 Ingredients

• 500 g Lamb shoulder or leg, cut into 1.5-inch cubes(Ensure lamb is trimmed of excess fat.)
• 1 medium Yellow onion, finely chopped
• 6 large Celery stalks, trimmed and cut into 1-inch pieces(Reserve a few of the tender inner leaves for garnish if desired.)
• 1 cup Fresh parsley, finely chopped(Packed.)
• 1/2 cup Fresh mint, finely chopped(Packed.)
• 3 whole Dried Persian limes (limoo amani), pierced(Optional, but highly recommended for authentic flavor. If unavailable, use 3 tbsp fresh lime juice at the end.)
• 1 tsp Turmeric powder
• 2 tbsp Vegetable oil or ghee
• 3 cups Water or low-sodium lamb/beef broth
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Heat the vegetable oil or ghee in a large, heavy-bottomed pot or Dutch oven over medium-high heat (approximately 190°C / 375°F). Add the lamb cubes in batches, ensuring not to overcrowd the pot, and sear on all sides until deeply browned. This browning builds crucial flavor. Remove the browned lamb and set aside.

   ⏱️ 10-15 minutes
2. 2

   Add the chopped onion to the same pot and sauté over medium heat until softened and translucent, about 5-7 minutes. Stir in the turmeric and cook for another minute until fragrant. Return the browned lamb to the pot.

   ⏱️ 8 minutes
3. 3

   Pour in the water or broth, ensuring the lamb is mostly submerged. Add the pierced dried limes (if using). Bring the liquid to a boil, then reduce the heat to low, cover the pot tightly, and let it simmer gently for 1 hour and 30 minutes, or until the lamb is becoming tender.

   ⏱️ 1 hour 30 minutes
4. 4

   While the lamb simmers, prepare the herbs. Finely chop the fresh parsley and mint. In a separate small skillet, heat 1 tablespoon of oil over medium heat. Add the chopped herbs and sauté for 5-7 minutes until they darken slightly and become very fragrant. Be careful not to burn them.

   ⏱️ 10 minutes
5. 5

   Add the sautéed herbs to the simmering lamb stew. Stir well to combine. Continue to simmer, covered, for another 30 minutes, allowing the flavors to meld.

   ⏱️ 30 minutes
6. 6

   Add the cut celery stalks to the pot. Stir them into the stew. Continue to simmer, covered, for an additional 20-30 minutes, or until the celery is tender but still retains a slight bite. Avoid overcooking the celery, as it should not become mushy.

   ⏱️ 20-30 minutes
7. 7

   Season the stew generously with salt and freshly ground black pepper to taste. If you did not use dried limes, stir in the fresh lime juice now. Simmer for a final 5 minutes to allow the seasonings to meld.

   ⏱️ 5 minutes
8. 8

   Remove the dried limes before serving, if used. Ladle the Khoresh Karafs into bowls. Garnish with reserved celery leaves, if desired. Serve hot with steamed basmati rice.

   ⏱️ N/A

💡 Pro Tips

• ✓The key to this stew's freshness is the generous use of fresh herbs. Don't skimp!
• ✓Searing the lamb properly is crucial for developing a rich, deep flavor base.
• ✓Celery should be tender-crisp, not soft and mushy. Adjust cooking time as needed.
• ✓Dried Persian limes (limoo amani) add a unique tangy, earthy flavor. Pierce them to release their essence into the stew.
• ✓For a vegetarian version, substitute the lamb with firm tofu or large chunks of mushrooms and adjust simmering times accordingly.

🔄 Variations

• Use beef chuck or stewing beef instead of lamb.
• Increase the amount of lime juice for a tangier stew.
• Add a pinch of saffron threads during the last 30 minutes of simmering for added aroma and color.
• Include a handful of kidney beans or split peas for a heartier stew.

🥗 Nutrition

Per serving