Khoresht Karafs - Persian Celery Stew

Total Time: 2 hrs 40 mins Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 1 lb lamb, cut into chunks
• 1 head celery, cut into 2 inch pieces
• 1 onion, diced
• 4 garlic cloves, minced
• 1 bunch green onion, chopped
• 2 bunches mint, chopped
• 1 bunch parsley, chopped
• 3 dried persian lemons (can be found at most middle eastern markets)
• 3 cups water
• 2 cups water
• 2 teaspoons spices, advieh (can be found at most middle eastern markets) or 2 teaspoons you can use vegetables or 2 teaspoons chicken bouillon
• 1/2 teaspoon turmeric
• 5 tablespoons olive oil
• salt and pepper

Recipe

• 1 in a dutch oven (or large pot) saute the onion, green onions, and garlic in 4 tablespoons of olive oil until translucent.
• 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 prick the persian lemons with a fork and add them to the pot.
• 4 add three cups of water to your pot. cover and cook over medium heat for one hour.
• 5 in a separate pan, add one tablespoon olive oil. add celery and give it a quick saute.
• 6 after the hour of cooking in the dutch oven or pot, add the celery to it.
• 7 add chopped herbs, advieh, 2 cups water, and adjust seasonings. cover and cook on medium for 1 1/2 hours.
• 8 when done, the khoresht should lose its bright green color and your kitchen should be filled with a lovely smell.
• 9 serve with basmati rice.