Khoresht Karafs (Persian Celery and Herb Stew)

🧂 Ingredients

• 600 g Lamb shoulder or leg(Cut into 1.5-inch cubes. Can substitute with beef chuck.)
• 500 g Celery stalks(Trimmed and sliced into 1/2-inch pieces. Include some leaves if tender.)
• 2 cups Fresh parsley(Packed, finely chopped.)
• 1 cup Fresh mint(Packed, finely chopped.)
• 1/4 cup Fresh fenugreek leaves (optional but recommended)(Finely chopped. If using dried, use 1 tablespoon.)
• 60 ml Fresh lime juice(Approximately 2-3 tablespoons, adjust to taste.)
• 1 tsp Ground turmeric
• 1 medium Onion(Finely chopped.)
• 3 tbsp Vegetable oil or Ghee
• 3 cups Water or Lamb broth(Or enough to cover the ingredients.)
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Prepare the aromatics: Heat 1 tablespoon of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (approximately 190°C / 375°F). Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the turmeric and cook for another minute until fragrant.

   ⏱️ 8 minutes
2. 2

   Brown the lamb: Add the lamb cubes to the pot. Increase heat slightly and brown the lamb on all sides until a nice crust forms. Season generously with salt and pepper. This searing step is crucial for developing deep flavor. Do this in batches if necessary to avoid overcrowding the pot.

   ⏱️ 10-15 minutes
3. 3

   Sauté the vegetables and herbs: While the lamb is browning or after it's been removed temporarily, heat the remaining 2 tablespoons of oil in a separate large skillet over medium heat (approximately 175°C / 350°F). Add the sliced celery and sauté until it begins to soften and turn bright green, about 5-7 minutes. Add the chopped parsley, mint, and fenugreek (if using) to the skillet. Continue to sauté for another 3-5 minutes, stirring constantly, until the herbs are fragrant and slightly wilted. Be careful not to burn the herbs.

   ⏱️ 10-12 minutes
4. 4

   Combine and braise: Return the browned lamb to the pot with the onions (if removed). Add the sautéed celery and herb mixture. Pour in the water or broth, ensuring the ingredients are mostly submerged. Bring the mixture to a simmer, then reduce the heat to low, cover the pot tightly, and let it braise gently for at least 2 hours, or until the lamb is fork-tender and the flavors have melded beautifully. Stir occasionally and add more liquid if it becomes too dry.

   ⏱️ 2 hours
5. 5

   Finish and serve: Once the lamb is tender, stir in the fresh lime juice. Taste and adjust seasoning with salt and pepper as needed. Simmer for another 5-10 minutes, uncovered, to allow the sauce to thicken slightly. The stew should be fragrant and have a pleasant tang from the lime. Serve hot, traditionally with fluffy Persian rice (chelow or polo).

   ⏱️ 10 minutes

💡 Pro Tips

• ✓For a richer flavor, use lamb shoulder or leg. Ensure the lamb is well-browned for maximum depth.
• ✓Don't overcook the herbs in the skillet; they should be fragrant, not burnt.
• ✓The celery should be tender but still hold its shape, not mushy.
• ✓Fresh fenugreek leaves add an authentic, slightly bitter depth. If unavailable, the stew is still delicious without it.
• ✓Adjust lime juice to your preference; some like it tangier than others.
• ✓This stew benefits from slow, gentle cooking to allow the flavors to meld.

🔄 Variations

• Vegetarian/Vegan: Omit the lamb and use vegetable broth. Consider adding mushrooms or firm tofu for texture.
• Herb Intensity: Increase the amount of mint or parsley for a more pronounced herbal flavor.
• Spice Level: Add a pinch of red pepper flakes with the onions for a hint of heat.

🥗 Nutrition

Per serving