Miniature Persian Celery Stew (Khoresh Karafs Miniatori)

Rinse the chicken and season lightly with salt. Place it in a pot with the halved onion and 3–4 cups of water. Bring to a gentle simmer over low heat and cook for about 30 minutes, until the chicken is partially cooked and fragrant.

While the chicken cooks, wash the celery stalks thoroughly and finely dice them. Briefly soak the diced celery in lightly salted water to enhance flavor and crispness, then drain well.

Finely chop the celery leaves, parsley, and mint. Set the herbs aside.

Heat a small amount of olive oil in a pan over medium heat. Add the drained celery and chopped herbs. If using, grate the garlic directly into the pan. Sauté gently for 3–5 minutes, just until slightly softened. Add turmeric, stir well, and remove from heat.

Discard the onion from the chicken pot. Add the sautéed celery and herb mixture to the chicken. Season with black pepper and add 1–2 cups of water if needed to maintain a light broth.

Bring the stew to a gentle boil, then reduce to a simmer, cover, and cook for 30–45 minutes, stirring occasionally and ensuring there is enough liquid.

About 10 minutes before the stew is finished, add the fresh lemon juice. Simmer uncovered for the final 10 minutes to allow the flavors to balance and brighten.

Taste and adjust salt, pepper, and sourness before serving. The finished stew should be light, aromatic, and delicately tangy.