Persian celery stew also known as khoresht karafs is a delicious Iranian stew made with celery stalks and herbs. This easy Persian stew can be made vegetarian as well.
Heat 2 tbsp olive oil in a pan over medium heat.
Add celery, mint, parsley and saute until herbs start getting dark and release their aroma. Set aside.
In a large pot, heat 2 tbsp olive oil.
Saute onion until golden.
Add in lamb meat stew with turmeric and black pepper. Saute until lamb is brown.
Add in sauteed celery and herbs to the lamb and onion mixture.
Cook for about a minute. Add in water and bring to simmer.
Cover and cook for about 45 minutes to and hour until the lamb is fully cooked and tender.
Pierce the dried Persian limes with a fork and add them to the stew. Cook for about 10-20 minutes until they soften. Press against the pot so they release their sour juice.
Season with salt.
Serve warm with Persian style white rice or saffron rice.
* Too much mint makes the stew bitter, so don't overuse it.
** To make this stew vegetarian, use kidney beans or pinto beans instead of lamb. If using canned red kidney beans, rinse them.
*** If you cannot find dried lime, feel free to use lemon/lime juice.