Khoreshe Karafs --Celery Stew

Ingredients

1 cup Dried Parsley

cup Dried Mint Leaves

1 Celery
1 large Onion
1 lb. Stew Meat
2 tablespoons Lime Juice
cup Grapeseed Oil
Salt

Directions

Prior to Cooking:
Pour the whole dried herbs (Parsley and Mint) in a fine sieve and soak it in a large bowl of warm water for half an hour to one hour. Wash the celery and chop it into one inch length pieces.

1. Chop one onion, heat ½ of the oil in a large pot over medium heat sauté the onion for 5 minutes
2. Add the herbs (make sure there is no extra water in the herb) to the onion. Sauté, stirring together for another 5 minutes till all its water is vaporized.
3. Add meat and three glasses of water to the pot; cover the pot over low heat for 30 minutes.
4. Heat the rest of the oil in a saucepan and sauté the celery for 10 minutes.
5. Add sautéed celery salt and lemon juice to the pot.
6. Cover the pot over low heat for 1 hour.
7. Check the tenderness of meat and celery, also taste for seasoning.

Suggested Sidedish: Rice (Chelo)

Note:

- You can use fresh herbs instead of dried herbs which in that case you need 3 cups chopped fresh parsley, 1 cup finely chopped mint.
You may serve the stew with Chelow (white rice), Kateh (Iranian-style steamed rice), or bread.