Classic Persian Celery Stew (Khoresht Karafs)

Place the lamb pieces in a pot with the fried onions and 3–4 cups of water. Bring to a gentle boil, skim any foam if needed, then reduce heat and simmer until the meat begins to soften.

Trim away the tough outer celery stalks. Cut the tender stalks and leaves into finger-width pieces and rinse well.

Heat the oil in a pan and lightly sauté the celery until fragrant and just softened; avoid browning.

Add the sautéed celery to the lamb pot, stirring gently so the pieces remain intact.

Season with salt, black pepper, lemon juice, and bloomed saffron. Cover and simmer over low heat until the stew thickens and the flavors meld, about 45–60 minutes.

Optional herb variation: Lightly fry the chopped mint and parsley and add them along with the celery. In this traditional version, saffron is usually omitted.