Khoresht Karafs (خورش کرفس) — Persian Celery and Saffron Stew

• 900 gBoneless lamb shank, cut into 4 cm pieces (Trim excess surface fat)
• 350 gYellow onions, thinly sliced (Cook down until deep golden to make fried onions)
• 75 mlNeutral oil (Such as sunflower, grapeseed, or canola)
• 700 gCelery stalks, sliced 1 cm thick (Use tender inner stalks if available)
• 120 gFresh parsley leaves and tender stems, finely chopped (About 3 packed cups chopped)
• 25 gFresh mint leaves, finely chopped (About 1 packed cup chopped)
• 1200 mlWater (Plus more as needed to maintain a gentle simmer)
• 60 mlLemon juice (Freshly squeezed, adjust to taste)
• 0.5 tspGround saffron (Bloom in hot water before adding)
• 45 mlHot water (For blooming the saffron)
• 2.25 tspFine sea salt (Start with 2 tsp; adjust at the end)
• 1 tspBlack pepper, freshly ground

Instructions

1. 1

   Bloom the saffron: combine the ground saffron with 45 ml hot water (just off the boil) in a small cup. Cover and rest 10 minutes to draw out color and aroma. Meanwhile, pat the lamb dry and keep it at room temperature for 15 minutes so it browns more evenly.

2. 2

   Make the fried onions: heat 45 ml oil in a heavy pot over medium heat. Add the sliced onions and cook 20–25 minutes, stirring often, until deep golden and sweet. If they start to scorch, lower the heat and add 1–2 tbsp water to loosen the fond without steaming them pale.

3. 3

   Brown the lamb: push onions to one side, add the remaining 30 ml oil, and increase heat to medium-high. Add lamb in a single layer and sear 6–8 minutes total, turning to brown multiple sides. Season with 1 tsp salt and all the black pepper, coating the meat and onions evenly.

4. 4

   Start the slow simmer: add 1200 ml water, scrape the bottom to dissolve browned bits, and bring to a gentle boil. Reduce to low, cover with a slight gap, and simmer 75 minutes, stirring every 20 minutes. Keep the surface at a quiet bubble; add water if the level drops too quickly.

5. 5

   Sauté celery and herbs: while the lamb simmers, heat a large skillet over medium heat. Add the celery and cook 10–12 minutes, stirring, until glossy and lightly golden at the edges. Add parsley and mint and cook 3–4 minutes more, just until fragrant and darker green, not dry or browned.

6. 6

   Combine and finish: add the sautéed celery-herb mixture to the pot. Stir in the bloomed saffron (all liquid) and simmer 50–60 minutes on low, partially covered, until lamb is fork-tender and the stew looks cohesive. Stir occasionally to prevent herbs settling and sticking at the bottom.

7. 7

   Brighten and balance: stir in lemon juice and the remaining 1.25 tsp salt. Simmer uncovered 10 minutes to round out acidity and slightly thicken the broth. Taste and adjust with up to 15 ml more lemon juice or 0.25 tsp more salt. Rest off heat 10 minutes before serving for better flavor integration.