Persian Celery and Lamb Stew

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A fragrant Iranian stew braised slowly with celery, fresh herbs, and tender lamb. Lightly soured with lemon and perfumed with saffron, it is traditionally ladled over a bed of fluffy Persian basmati rice.

Nutrition Facts

Per serving (estimated)

• 445 kcalCalories
• 26 gFat
• 8 gSaturated Fat
• 10 gCarbs
• 3 gFiber
• 4 gSugar
• 38 gProtein
• 520 mgSodium
• 780 mgPotassium
• 85 mgCalcium
• 4.5 mgIron
• 14 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the lamb and base

• 1.5 lb (680 g) bone-in lamb shoulder, trimmed and cut into 1.5-inch cubes
• 3 tbsp neutral oil (safflower or sunflower)
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tsp ground turmeric
• 2 tbsp tomato paste
• 2 cups warm water or low-sodium lamb broth
• 1.25 tsp fine sea salt, plus more to taste
• 1/2 tsp black pepper

For the herbs and celery

• 1 large bunch celery (about 8 stalks), trimmed and sliced 1/2-inch thick, leaves reserved
• 1 cup packed fresh flat-leaf parsley, finely chopped
• 2 tbsp dried spearmint, crumbled (or 1/4 cup fresh mint, chopped)
• 1 large pinch saffron threads (about 1/4 tsp), bloomed in 3 tbsp hot water
• 2 tbsp fresh lemon juice, plus more to taste

Directions

1. Heat the oil in a heavy Dutch oven over medium-high heat. Pat the lamb dry, season with salt and pepper, and brown in batches without crowding, about 6 to 8 minutes total; transfer to a plate.
2. Reduce heat to medium. Add the onion to the same pot and cook, stirring, until soft and golden, 6 to 8 minutes. Stir in the garlic and turmeric and cook 30 seconds until fragrant.
3. Return the lamb and any juices to the pot along with the tomato paste. Stir to coat, then pour in the water or broth. Bring to a gentle simmer, cover, and cook on low for 45 minutes, until the lamb is nearly fork-tender.
4. Add the sliced celery (reserve the leaves), parsley, and mint. Re-cover and simmer 30 to 35 minutes more, until the celery is tender and the lamb pulls apart easily with a fork.
5. Stir in the bloomed saffron along with its water and the lemon juice. Simmer uncovered for 8 to 10 minutes to thicken the sauce slightly; taste and adjust salt and lemon. Scatter the reserved celery leaves over the top just before serving.
6. Serve hot over Persian saffron basmati rice (chelo), with a side of yogurt and flatbread if desired.

Cook’s Notes

• Bloom saffron in water just off the boil (about 80°C/175°F) to draw out color without bitterness.
• For a deeper, more traditional flavor, substitute 1 tbsp dried fenugreek leaves (shanbalileh) for half of the dried mint.
• Brown the lamb in batches — overcrowding steams the meat and prevents the rich fond that flavors the stew.
• The stew tastes even better the next day; refrigerate overnight and gently reheat with a splash of water.

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