Karafs (Persian Celery Stew)

Ingredients:

• 4 packs of celery hearts, chopped into 1-2 inch pieces

• 4-6 garlic cloves, minced or crushed

• 1 yellow onion, chopped

• 2-4 bunches of parsley (Italian, curly, or a combination)

• 1 bunch fresh mint, finely chopped

• 1/8 cup dried mint (optional)

• Turmeric

• Salt & pepper to taste

• Garlic seasoning

• 4 lbs organic boneless, skinless chicken thighs (or alternatives: chicken breast, short ribs, beef chuck, or shank)

• 4 cups chicken bone broth (or alternatives: water, chicken stock, beef broth, etc.)

• 6 lemons (juice of 4 lemons, 1-2 lemons directly in stew)

Preparation:

1. Prep Ingredients:

   • Mince or crush garlic cloves.

   • Chop the yellow onion.

   • Juice 4 lemons and set aside; cut the remaining 2 lemons for later use in the stew.

   • Chop chicken (or meat) into 1/2-1 inch cubes.

   • Chop celery into 1-2 inch pieces.

   • Remove parsley from thick stems and finely chop.

   • Finely chop the mint and set aside (reserve dried mint, if using).

Steps 1-4: Sauté the Celery and Herbs

1. Heat 1-2 tablespoons of olive oil in a skillet over medium heat.

2. Add the celery, parsley, and mint mixture to the pan.

3. Sauté for 4-5 minutes until fragrant and the celery softens slightly.

4. Remove from heat and set aside.

Steps 5-8: Cook the Meat

1. Heat 1-2 tablespoons of olive oil in a large pot or Dutch oven.

2. Add the onions and garlic, and sauté for 1-2 minutes.

3. Once onions are slightly browned, add turmeric, salt, pepper, and garlic seasoning. Sauté for 1 more minute.

4. Add the chopped meat and sauté for 3-5 minutes, allowing the meat to brown and absorb the spices.

Steps 9-12: Simmer the Stew

1. Pour in 4 cups of chicken bone broth (or an alternative broth/stock) and bring to a boil.

2. Add the celery, parsley, and mint mixture. Press down to ensure everything is covered with liquid, adding more broth if needed.

3. Cover with a lid, reduce the heat, and let simmer for 40 minutes to 1 hour. For thicker cuts of beef, simmer for 1-1.5 hours to ensure the meat becomes tender.

4. Add the lemon juice and stir. Place the remaining cut lemons directly into the stew. Cover again and let simmer for another 15-20 minutes.

Serving:

• Serve the stew with basmati, jasmine, or brown rice, or enjoy on its own.

• Note: The lemons can be left in the stew for storage, but avoid eating them as they may be bitter.

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