Critical Moments
- •Sautéing celery before adding to stew
- •Sautéing herbs to mellow raw flavor
- •Achieving proper tanginess from dried limes and lemon
Prepare the celery
Wash celery stalks thoroughly. Trim off the leafy tops (reserve some tender leaves for garnish) and the tough base. Slice stalks on a diagonal into 2cm pieces. The diagonal cut creates more surface area for absorbing flavors.
Prepare the celery
Wash celery stalks thoroughly. Trim off the leafy tops (reserve some tender leaves for garnish) and the tough base. Slice stalks on a diagonal into 2cm pieces. The diagonal cut creates more surface area for absorbing flavors.
Chop the herbs
Finely chop the parsley and mint leaves. If using dried mint, set aside—it will be added differently.
Chop the herbs
Finely chop the parsley and mint leaves. If using dried mint, set aside—it will be added differently.
Brown the onions
Heat 40ml oil in a large heavy pot over medium-high heat. Add diced onions and cook until golden brown, about 10 minutes.
Brown the onions
Heat 40ml oil in a large heavy pot over medium-high heat. Add diced onions and cook until golden brown, about 10 minutes.
Add spices and brown the meat
Add turmeric, stir for 30 seconds. Increase heat to high, add meat cubes, and brown well on at least two sides, about 6-8 minutes total.
Add spices and brown the meat
Add turmeric, stir for 30 seconds. Increase heat to high, add meat cubes, and brown well on at least two sides, about 6-8 minutes total.
Add liquid and dried limes
Add water or stock, salt, pepper, and pierced dried limes. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes until meat is nearly tender.
Add liquid and dried limes
Add water or stock, salt, pepper, and pierced dried limes. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes until meat is nearly tender.
Sauté the celery
In a large skillet, heat remaining 40ml oil over medium-high heat. Add celery pieces and sauté for 8-10 minutes, stirring occasionally, until slightly softened and lightly golden on edges.
Critical Step
Pre-sautéing celery develops flavor and controls the final texture. Adding raw celery directly to stew often results in mushy, waterlogged pieces.
Sauté the celery
In a large skillet, heat remaining 40ml oil over medium-high heat. Add celery pieces and sauté for 8-10 minutes, stirring occasionally, until slightly softened and lightly golden on edges.
Critical Step
Pre-sautéing celery develops flavor and controls the final texture. Adding raw celery directly to stew often results in mushy, waterlogged pieces.
Sauté the herbs
Add chopped parsley and fresh mint to the celery. Sauté together for 5-7 minutes until herbs are darker and fragrant, volume reduced by about half.
Critical Step
Sautéing the herbs mellows their raw flavor and helps them integrate into the stew. Raw herbs added directly to liquid can taste grassy.
Sauté the herbs
Add chopped parsley and fresh mint to the celery. Sauté together for 5-7 minutes until herbs are darker and fragrant, volume reduced by about half.
Critical Step
Sautéing the herbs mellows their raw flavor and helps them integrate into the stew. Raw herbs added directly to liquid can taste grassy.
Combine and simmer together
Add the sautéed celery and herb mixture to the pot with the meat. Stir gently to combine. If using dried mint, add it now. Cover and simmer for another 30-35 minutes until celery is tender and flavors have melded.
Combine and simmer together
Add the sautéed celery and herb mixture to the pot with the meat. Stir gently to combine. If using dried mint, add it now. Cover and simmer for another 30-35 minutes until celery is tender and flavors have melded.
Final seasoning
Stir in bloomed saffron if using. Add lemon juice and stir. Taste and adjust salt, pepper, and sourness. The stew should have a bright, tangy profile with herbaceous notes. Add more lemon juice if not tangy enough.
Common Mistakes
- •Under-seasoning (this stew needs good salt to bring out celery flavor)
- •Not enough sour element (should be noticeably tangy)
Final seasoning
Stir in bloomed saffron if using. Add lemon juice and stir. Taste and adjust salt, pepper, and sourness. The stew should have a bright, tangy profile with herbaceous notes. Add more lemon juice if not tangy enough.
Common Mistakes
- •Under-seasoning (this stew needs good salt to bring out celery flavor)
- •Not enough sour element (should be noticeably tangy)
Rest and serve
Remove from heat, cover, and let rest for 10 minutes. Transfer to a serving dish, garnish with reserved celery leaves if desired. Serve with chelow and tahdig.
Rest and serve
Remove from heat, cover, and let rest for 10 minutes. Transfer to a serving dish, garnish with reserved celery leaves if desired. Serve with chelow and tahdig.
Resting Required
10 min - Allows flavors to harmonize and sauce to settle
