Khoresh Karafs (خورش کرفس) — Miniature Persian Celery and Herb Stew

• 1⅓ lbChicken thighs, boneless and skinless (cut into 4 cm pieces for miniatori style)
• 7.1 ozYellow onion (finely diced)
• 12 gGarlic cloves (minced (about 3 medium cloves))
• 3 tbspOlive oil (divided)
• 2 tspGround turmeric
• 6 gFine salt (about 1 tsp)
• 1 tspBlack pepper
• 16 ozCelery stalks (cut into 2.5 cm pieces)
• 2⅛ ozFresh parsley leaves (finely chopped)
• 1.1 ozFresh cilantro leaves (finely chopped)
• 10 gFresh mint leaves (finely chopped)
• 3 cupWater
• 3 tbspFresh lemon juice (about 3 tbsp)

Instructions

1. 1

   Pat the chicken pieces dry so they brown instead of steaming. Mix the salt, black pepper, and turmeric in a small bowl so you can season evenly and quickly.

2. 2

   Heat 15 ml of the olive oil in a heavy pot over medium-high heat until it shimmers. Add the chicken and sear for 4–5 minutes total, turning to brown at least two sides, then transfer to a plate to prevent overcooking.

3. 3

   Reduce the heat to medium and add the remaining 30 ml olive oil to the same pot. Add the onion and cook for 8–10 minutes, stirring often, until golden and sweet-smelling; this builds the stew’s depth.

4. 4

   Add the minced garlic and cook for 60 seconds, stirring constantly so it does not scorch. Sprinkle in the remaining turmeric (if any clings to the bowl) and stir for 20 seconds to bloom the spice in the oil.

5. 5

   In a separate skillet, heat 5 ml of olive oil taken from the measured amount if needed, or use a dry nonstick pan if your skillet is well-seasoned. Add the chopped herbs and sauté for 6–8 minutes over medium heat until darker green and fragrant; this classic Persian step prevents a raw, grassy flavor.

6. 6

   In the same skillet (or another pan), sauté the celery pieces for 6–7 minutes over medium-high heat until lightly golden at the edges. Stir frequently so the celery softens slightly while keeping its shape, which is key for a miniature presentation.

7. 7

   Return the seared chicken (and any juices) to the pot with the onions and garlic. Add the sautéed herbs and celery, then pour in 700 ml water and stir well, scraping the bottom to dissolve any browned bits.

8. 8

   Bring the stew to a gentle boil for 2 minutes, then reduce to a low simmer and cover. Cook for 50–60 minutes, stirring every 15 minutes, until the chicken is tender and the celery is soft but not collapsing.

9. 9

   Uncover and simmer for 8–10 minutes to slightly thicken the sauce and concentrate the aroma. Stir in the lemon juice and simmer for 2 more minutes so the citrus integrates without turning bitter.

10. 10

    Rest the khoresh off the heat for 10 minutes before serving so the flavors settle and the surface oil rises slightly, as is traditional. Serve hot, keeping the chicken and celery pieces intact for a neat miniatori look.