1. In a dutch oven (or large pot) saute the onion, green onions, and garlic in 4 tablespoons of olive oil until translucent. 2. Add the lamb and brown a little, then add turmeric. Give the ingredients a few stirs so the spices release their flavors. Season with salt and pepper. 3. Prick the Persian lemons with a fork and add them to the pot. 4. Add three cups of water to your pot. Cover and cook over medium heat for one hour. 5. In a separate pan, add one tablespoon olive oil. Add celery and give it a quick saute. 6. After the hour of cooking in the dutch oven or pot, add the celery to it. 7. Add chopped herbs, advieh, 2 cups water, and adjust seasonings. Cover and cook on medium for 1 1/2 hours. 8. When done, the khoresht should lose its bright green color and your kitchen should be filled with a lovely smell. 9. Serve with basmati rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
