Khoresht Karafs - Persian Celery Stew

A heart and delicious Iranian stew made with celery and lamb. This is easily transformed into a vegetarian dish by omitting the lamb. If you are not fond of lamb, beef is another option, which my Iranian grandmother favors. From My Persian Kitchen.

• Ready In: 2 hrs 40 mins
• Serves: 6

Ingredients

• 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

Directions

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.