Carrot & Celery Khoresht with Chicken (خورش هویج و کرفس) — Aromatic Persian stew with sweet carrots and herbal celery

• 2 lbChicken thighs, bone-in and skinless (About 4 large thighs)
• 7.1 ozYellow onion, finely diced
• 12 gGarlic, minced (About 4 cloves)
• 2 tbspExtra virgin olive oil (2 tbsp)
• 3 tspGround turmeric
• 2 tspGround cumin
• 2 tspSea salt (Start with 2 tsp; final stew should taste well-seasoned)
• 1 tspBlack pepper, freshly ground
• 12.5 ozCarrots, peeled and cut into 6 cm batons
• 10.5 ozCelery stalks, sliced into 1 cm pieces (Include tender leaves if available)
• 3.8 cupChicken broth, low-sodium

Instructions

1. 1

   Pat the chicken dry with paper towels so it browns properly, then season it with 1 tsp sea salt and 1/2 tsp black pepper. Let it sit for 10 minutes at room temperature while you prep the onions, garlic, carrots, and celery.

2. 2

   Heat the olive oil in a heavy pot over medium-high heat until it shimmers, about 60 seconds. Add the chicken and sear for 4–5 minutes per side until deeply golden, then transfer it to a plate to hold the juices.

3. 3

   Lower the heat to medium and add the diced onion to the same pot, scraping up the browned bits. Cook for 8–10 minutes until the onion turns soft and lightly golden, because this sweet base is essential to a traditional Persian khoresht.

4. 4

   Stir in the minced garlic, turmeric, and cumin and cook for 45–60 seconds until fragrant. Keep the heat moderate and stir constantly so the spices bloom in the oil without scorching, which can make the stew bitter.

5. 5

   Add the carrots and celery and sauté for 6–8 minutes, stirring often, until the vegetables are glossy and lightly softened at the edges. This quick sauté helps the carrots’ sweetness and celery’s herbal notes carry through the long simmer.

6. 6

   Return the chicken (and any collected juices) to the pot, then pour in the chicken broth. Bring the stew to a gentle boil, then immediately reduce to a low simmer and partially cover with a lid.

7. 7

   Simmer for 50–60 minutes, turning the chicken once halfway through, until the meat is tender and the broth has reduced into a light stew consistency. In the last 10 minutes, stir in the remaining 1 tsp sea salt and 1/2 tsp black pepper, then adjust the thickness by simmering uncovered for 5 minutes if you want it slightly more concentrated.

8. 8

   Rest the stew off the heat for 10 minutes so the flavors settle and the surface oil gently rises, as is typical in khoresht. Serve hot with rice, making sure each bowl gets chicken, carrots, celery, and plenty of aromatic broth.