Khoresh Karafs

• 600 g celery stalks, cut into 1-inch pieces (1.3 lb)
• 1 bunch flat-leaf parsley, finely chopped
• 1 bunch fresh mint, finely chopped (or 2 tbsp dried mint)
• 500 g lamb or beef stew meat, in 1-inch cubes (1.1 lb)
• 1 large onion, chopped
• 1 tsp ground turmeric
• 1 L water
• 3 tbsp fresh lime or lemon juice
• ¼ tsp ground saffron, bloomed in 2 tbsp hot water (optional)
• 1½ tsp salt
• 5 tbsp neutral oil, divided

Instructions

1. Fry the onion in 2 tablespoons of oil until golden, stir in the turmeric, and brown the meat.
2. Add the water, bring to a boil, cover and simmer on low for 1 hour.
3. Meanwhile, sauté the celery in 2 tablespoons of oil over medium heat for 10 minutes until it softens and starts to colour. Add to the stew.
4. In the same pan, fry the parsley and mint in the remaining oil for 8 to 10 minutes until fragrant and slightly darkened (add dried mint only in the last minute). Add to the stew.
5. Add the lime juice, saffron and salt. Simmer for another 45 minutes until the meat and celery are tender and the oil rises to the top.
6. Taste for salt and sourness, then serve with chelow.