Khoresh karafs

Method

1. 1Fry the onion in the oil in a heavy casserole for 10 minutes until golden. Stir in the turmeric, add the meat and brown on all sides.
2. 2Add the water, salt and pepper. Cover and simmer gently for 1 hour.
3. 3Meanwhile fry the celery in 2 tbsp of the oil in a wide pan over medium heat for 10 minutes until it softens and colours a little. Remove.
4. 4Add the remaining oil and fry the parsley and mint for 5–8 minutes until darkened and fragrant.
5. 5Add the celery and herbs to the stew and simmer, covered, for 40–50 minutes until the meat is tender and the celery soft but not collapsing.
6. 6Stir in the lemon juice and saffron water, taste for salt and sourness, and simmer for 5 minutes more. Serve with chelow.