Khoresht-e Havij va Karafs (خورشت هویج و کرفس) — Persian Chicken, Carrot & Celery Stew

• 900 gChicken thighs, bone-in, skinless (about 6 small thighs; patted dry)
• 8 gSea salt (divided)
• 2 gBlack pepper (freshly ground, divided)
• 45 mlExtra virgin olive oil (3 tablespoons)
• 250 gYellow onion (1 large, finely diced)
• 12 gGarlic (4 cloves, finely grated or minced)
• 3 gGround turmeric (1 1/2 teaspoons)
• 2 gGround cumin (1 teaspoon)
• 350 gCarrots (peeled; cut into 5 cm batons)
• 300 gCelery (stalks and tender leaves; sliced 1 cm thick)
• 720 mlChicken broth (3 cups, low-sodium preferred)
• 30 mlLemon juice (2 tablespoons, freshly squeezed)

Instructions

1. 1

   Season the chicken with 5 g sea salt and 1 g black pepper. Heat 30 ml olive oil in a heavy pot over medium-high heat until shimmering, about 2 minutes. Brown chicken in a single layer for 4–5 minutes per side, then transfer to a plate; do not cook through.

2. 2

   Reduce heat to medium. Add the remaining 15 ml olive oil, then add onion with a small pinch of the remaining salt. Cook, stirring, until golden and softened, 10–12 minutes. Add garlic and cook 45–60 seconds, just until fragrant and no longer raw.

3. 3

   Stir in turmeric and cumin and toast for 30 seconds to bloom the spices. Add carrots and celery and sauté for 6–8 minutes, stirring often, until the vegetables look glossy and lightly softened. This step builds sweetness and prevents the stew from tasting flat.

4. 4

   Return chicken and any juices to the pot. Pour in chicken broth and scrape the bottom to dissolve browned bits. Bring to a gentle boil over medium-high heat, about 4–6 minutes, then reduce to low to maintain a steady simmer with small bubbles.

5. 5

   Cover and simmer for 45 minutes, stirring once or twice, until the chicken is tender. Uncover and continue simmering 10–15 minutes to slightly thicken the broth. Taste and adjust with the remaining salt and black pepper as needed.

6. 6

   Turn off the heat and stir in lemon juice. Rest the stew, covered, for 10 minutes so flavors round out and the broth settles. Skim excess oil if desired, then serve hot with the vegetables and chicken evenly distributed in each bowl.