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

• 200 gYellow onion, finely diced (About 1 large onion)
• 12 gGarlic, minced (About 3 cloves)
• 45 mlOlive oil (Divided)
• 2 tspGround turmeric
• 1.5 tspFine sea salt (Plus more to taste)
• 1 tspGround black pepper (Plus more to taste)
• 700 gBone-in, skinless chicken thighs (About 6 small thighs; patted dry)
• 500 gCelery stalks, finely diced (Miniature cut: 5–7 mm dice; leaves reserved)
• 30 gCelery leaves, finely chopped (From the bunch; optional but traditional)
• 80 gFresh parsley leaves and tender stems, finely chopped
• 15 gFresh mint leaves, finely chopped (Or 2 tsp dried mint (see substitutions))
• 60 mlFresh lemon juice (About 2–3 lemons, freshly squeezed)
• 800 mlWater (Hot water preferred; add more if needed)

Instructions

1. 1

   Prepare the miniature cut: finely dice the celery into 5–7 mm pieces and chop the parsley, mint, and celery leaves as finely as practical for an elegant texture. Pat chicken dry. Measure spices and lemon juice so the stew can be finished quickly once tender.

2. 2

   In a heavy pot over medium heat, warm 30 ml olive oil for 1 minute. Add onion and cook 10–12 minutes, stirring often, until deeply golden. Add garlic and cook 60 seconds until fragrant. Stir in turmeric, salt, and black pepper for 30 seconds to bloom the spice without scorching.

3. 3

   Increase heat to medium-high. Add chicken thighs and sear 3–4 minutes per side (about 8 minutes total) until lightly browned. This builds depth and keeps the chicken from tasting boiled. Pour in 800 ml hot water, scrape the pot bottom, and bring to a gentle boil for 3 minutes.

4. 4

   Reduce to a low simmer, cover, and cook 35 minutes, turning chicken once halfway. Maintain a steady simmer (small bubbles), not a rolling boil, to keep the meat tender. While it simmers, heat a skillet over medium and add the remaining 15 ml olive oil.

5. 5

   Add diced celery to the skillet and sauté 10–12 minutes, stirring, until slightly softened and lightly golden at the edges. Add chopped parsley, mint, and celery leaves; cook 6–8 minutes more until the herbs darken slightly and their raw aroma mellows. Avoid high heat so the herbs do not burn.

6. 6

   Stir the sautéed celery-herb mixture into the pot. Cover and simmer 30–35 minutes, stirring gently once or twice, until chicken is tender and celery is fully soft but not mushy. If the stew looks dry, add 60–120 ml hot water; it should be saucy, not watery.

7. 7

   Uncover and simmer 8–10 minutes to slightly thicken. Stir in fresh lemon juice and cook 2 minutes more; prolonged boiling dulls the citrus. Taste and adjust salt and black pepper. Rest off heat, covered, for 10 minutes so the flavors round out before serving over steamed rice.