Khoresht Karafs - Persian Celery Stew

Time

Prep 10 min · Cook 150 min · 160 min total

Difficulty

medium

1. 1

   In a dutch oven (or large pot) saute the onion, green onions, and garlic in 4 tablespoons of olive oil until translucent.

2. 2

   Add the lamb and brown a little, then add turmeric. Give the ingredients a few stirs so the spices release their flavors. Season with salt and pepper.

3. 3

   Prick the Persian lemons with a fork and add them to the pot. Add three cups of water to your pot. Cover and cook over medium heat for one hour.

4. 4

   In a separate pan, add one tablespoon olive oil. Add celery and give it a quick saute. After the hour of cooking in the dutch oven or pot, add the celery to it.

5. 5

   Add chopped herbs, advieh, 2 cups water, and adjust seasonings. Cover and cook on medium for 1 1/2 hours.

   120 min
6. 6

   When done, the khoresht should lose its bright green color and your kitchen should be filled with a lovely smell. Serve with basmati rice.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.