Name: Celery Khoresh (Khoresh-e karafs)
Prep time: 30 min
Cook time: 2 h 25 min
Total time: 2 h 55 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 1 tablespoon dried fenugreek; ½ cup (120 ml) fresh squeezed lime juice or 1 cup (150 g) baby green plums (gojeh sabz),* or 4 whole limu-omani (dried Persian limes),* pierced; 1 pound (450 g) boneless lamb, veal, or chicken thighs, cut into 2-inch/5cm cubes, or 2 pounds (900 g) veal shanks, or chicken thighs, bone in; 1 bunch or 8 stalks celery, washed and cut into 2½-in/5cm lengths; ½ teaspoon ground saffron dissolved in 2 tablespoons rose water; 1 teaspoon turmeric; 3 cups (250 g) chopped fresh parsley; ½ cup (40 g) chopped fresh mint, or 3 tablespoons dried; 2 cloves garlic, peeled and sliced; 2 large onions, peeled and thinly sliced; 6 tablespoons oil, butter, or ghee*; 1½ teaspoons sea salt; ½ teaspoon freshly ground black pepper

Preparation info

Makes
6
servings

Difficulty
Medium
Ready in
3 hr

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

6 tablespoons oil, butter, or ghee*
2 large onions, peeled and thinly sliced
2

Method

In a Dutch oven, heat 3 tablespoons oil over medium heat and brown the onion, garlic, and meat. Add salt, pepper, and turmeric, and sauté for 1 minute.
Pour in water—3 cups/720ml for meat, 2½ cups/600ml for chicken. Cover and simmer over low heat for about 30 minutes for meat or 10 minutes for chicken.
In a wide skillet, sauté the celery in 3 tablespo