Khoresh Karafs (Persian Celery Stew)

This is a delicious and traditional Persian dish that I didn't much like growing up, but I love now. Like with most Persian khoresh (stews), there aren't a lot of ingredients, but the magic comes from cooking everything over low heat for a long time. It tastes even better the next day!

Ingredients

• 2 large onions, peeled and thinly sliced
• 1 pound stew meat (beef, veal, or lamb) or 2 pounds chicken legs
• 1/3 cup oil
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp turmeric
• 6 stalks celery, washed and chopped into 1-inch lengths
• 3 cups chopped fresh parsley
• 1/2 cup chopped fresh mint (or 2 Tbsp dried)
• 1/2 cup fresh squeezed lime juice
• 1/2 tsp ground saffron dissolved in 2 Tbsp hot water (optional)

Instructions

1. In a Dutch oven, brown onions and meat/chicken in 3 tablespoons oil. Add salt, pepper, and turmeric. Pour in water -- 2 cups for meat or 1 1/2 cups for chicken. Cover and simmer over low heat for ~30 minutes for meat or 10 minutes for chicken.
2. In a non-stick frying pan, fry the chopped celery in 3 tablespoons oil for 10 minutes, stirring occasionally. Add chopped herbs and fry for 10 minutes longer.
3. Add the celery/herb mixture, the lime juice, and (if using) the saffron water to the meat. Cover and simmer over low heat for 1 1/2 hours longer, or until the meat and celery are tender.
4. Taste the stew and adjust seasoning accordingly. Transfer to a serving dish, and serve with Persian rice.

Serves 4-6.