Khoresht-e karafs might not be as famous as ghormeh sabzi, but it deserves a spot on the Persian dinner rotation. Celery, parsley, and mint are cooked slowly with lamb until the vegetables surrender to the sauce, and dried Persian limes add their characteristic sour depth. It is a stew that tastes green and fresh even in the middle of winter. It is also the dish that converts people who insist they do not like celery, and home cooks guard their personal ratio of celery to herbs.
Silky celery and fall-apart lamb, bright with mint
The celery softens into silky strands while the lamb becomes fall-apart tender, and the mint keeps the whole thing bright. The dried limes give every spoonful a gentle, lingering tang. Serve it over chelo, and offer a bowl of yogurt on the side — the cool tang against the warm stew is a perfect pairing. Like most Persian stews, it welcomes a day in the fridge and freezes well for busy weeks.
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