Khoresh Karafs

Ingredients

• •1 lb stewing lamb or beef, cut into 1.5-inch pieces
• •6 stalks celery stalks, sliced into 1-inch pieces
• •1 cup fresh flat-leaf parsley, chopped
• •½ cup fresh mint leaves, chopped (or 2 tbsp dried mint)
• •1 large yellow onion, diced
• •2 dried limes, pierced (limoo amani)
• •1 tsp turmeric
• •2 tbsp lemon juice, freshly squeezed
• •1 tsp salt
• •¼ tsp ground black pepper
• •3 tbsp vegetable oil
• •1½ cups water or low-sodium chicken broth

Directions

1. 1Sauté onion in 2 tbsp oil over medium-high heat until golden, about 10 minutes.
2. 2Add meat and turmeric; brown on all sides, about 6 minutes.
3. 3Fry celery in remaining 1 tbsp oil in a separate skillet over medium heat for 5 minutes until lightly golden.
4. 4Fry parsley and mint in the same skillet for 3–4 minutes until fragrant and slightly darkened.
5. 5Add celery, fried herbs, pierced dried limes, salt, pepper, and broth to the meat pot.
6. 6Bring to a boil, then reduce heat to low, cover, and simmer for 50 minutes until meat is tender.
7. 7Stir in lemon juice; taste and adjust seasoning — the stew should be bright and slightly tangy.
8. 8Serve over plain basmati rice.

💡 Dried limes (limoo amani) are sold at Middle Eastern grocery stores; use 2 tbsp additional lemon juice plus a strip of lime zest as a substitute. Using dried mint works beautifully here if fresh is unavailable.

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