Khoresht karafs

Method

1. 1 Sauté chopped parsley and mint leaves in oil for 8 minutes until the vegetables darken and become fragrant.
2. 2 Sautéing the herbs separately beforehand is a mandatory step in all khoresht; fresh herbs are added to the pot for their pungent flavor.
3. 3 Cut the celery into 4 cm pieces and stir-fry them separately for 6 minutes until they are slightly wilted but still crispy.
4. 4 Sauté the onions with turmeric, then add the lamb and fry for 8 minutes.
5. 5 Add enough water to cover the ingredients and add the dried lemon slices, then simmer for 70 minutes.
6. 6 Add the sautéed celery and herbs and simmer for the last 20 minutes, then squeeze in some lemon juice when turning off the heat.

With an appliance

• Pressure cooker 1 hr 20 min

  Replace step 5: cook under high pressure for 25 minutes, then release the pressure naturally, and then add the celery and cook with the lid open for 15 minutes.