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

  1. In a large pot, bring 3-5 cups of salted water (depending on size of pot) to a boil
  2. Add lamb or beef, lower heat and simmer for 45 minutes
  3. Carefully remove the pieces and set aside

Sauté Onions

  1. In a sauté pan, heat ½ tbsp vegetable oil over medium heat
  2. Add onions and cook, stirring frequently, until translucent and golden, about 8 minutes
  3. Add 1 tsp turmeric, mix well, and set onions aside

Prepare Saffron Mix

  1. Grind ½ tsp saffron threads in a coffee/spice grinder with ½ tsp sugar (or use ½ tsp of pre-ground saffron)
  2. 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

  1. Add 3 tbsp of olive oil to a large saute pan over medium heat
  2. Add celery and cook for 10-12 minutes
  3. 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
  4. Add fresh lemon juice (salt and pepper as desired)
  5. Serve with Mahin Alavi's Saffron Rice