Persian Celery Stew
Serves 4
Ingredients
- 3-5 cups water
- 1 tsp salt
- 1 lb lamb or beef, washed & cut into small cubes
- ½ large onion, sliced
- ½ vegetable oil
- 1 tsp turmeric
- 2 cups celery (about 3 stalks), washed & cut into 2" long pieces
- 3 tbsp olive oil
- ½ cup warm water
- ¼ cup fresh lemon juice (about 1 large lemon)
- salt & pepper to taste (optional)
Saffron Mixture
- ½ tsp of saffron threads
- ½ tsp sugar
- 1 tbsp butter, melted
- 1 tbsp water
Special Equipment
- deep saute pan
- spice grinder
- citrus juicer
How-to
Prepare Meat
- In a large pot, bring 3-5 cups of salted water (depending on size of pot) to a boil
- Add lamb or beef, lower heat and simmer for 45 minutes
- Carefully remove the pieces and set aside
Sauté Onions
- In a sauté pan, heat ½ tbsp vegetable oil over medium heat
- Add onions and cook, stirring frequently, until translucent and golden, about 8 minutes
- Add 1 tsp turmeric, mix well, and set onions aside
Prepare Saffron Mix
- Grind ½ tsp saffron threads in a coffee/spice grinder with ½ tsp sugar (or use ½ tsp of pre-ground saffron)
- Mix in a small bowl with 1 tbsp melted butter and 1 tbsp water. Cover to keep warm and set aside
Prepare Celery & Assemble Stew
- Add 3 tbsp of olive oil to a large saute pan over medium heat
- Add celery and cook for 10-12 minutes
- Add the cooked lamb or beef, the sauteed onions, Saffron Mix and ½ cup warm water, cover and cook for 10-12 minutes at low or medium setting
- Add fresh lemon juice (salt and pepper as desired)
- Serve with Mahin Alavi's Saffron Rice