Classic Persian Chicken Karafs Stew
Classic Persian Chicken Karafs Stew
Ingredients
For the Stew
- 1 1/2 pounds chicken thighs, boneless, skinless, cut into 1-inch cubes
- 1 yellow onion, large, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 4 cups water or chicken broth
- 2 dried Persian limes, whole, pierced (limoo amani, optional)
- 1/4 cup fresh lime juice, or to taste
For the Herb & Celery Mixture
- 1 cup fresh parsley, chopped
- 1/2 cup fresh mint, chopped
- 4 celery stalks, medium, strings removed, cut into 1/2-inch pieces
- 2 tablespoons vegetable oil
Instructions
- 1
Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken cubes and sear on all sides until browned, about 8-10 minutes. Remove the chicken from the pot and set aside.
⏱️ 10 min
- 2
Reduce heat to medium. Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and turmeric powder, cooking for another 1 minute until fragrant.
⏱️ 8 min
- 3
Return the seared chicken to the pot. Add salt, black pepper, and 4 cups of water or chicken broth. If using, add the pierced dried Persian limes. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the chicken begins to tenderize.
⏱️ 30 min
- 4
While the chicken simmers, prepare the herbs and celery. In a separate large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped celery and sauté until slightly softened, about 5-7 minutes. Add the chopped fresh parsley and fresh mint to the skillet and continue to sauté for another 5-10 minutes, stirring frequently, until the herbs are slightly wilted and fragrant.
⏱️ 15 min
- 5
After the chicken has simmered for 30 minutes, add the sautéed herb and celery mixture to the Dutch oven. Stir well to combine. Continue to simmer, covered, for another 30 minutes, or until the chicken is very tender and the flavors have melded.
⏱️ 30 min
- 6
Taste the stew and adjust seasoning with additional salt and pepper if needed. If not using dried limes, or for extra tang, stir in the fresh lime juice. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Persian Chicken Karafs Stew
Ingredients
For the Stew
- 1 1/2 pounds chicken thighs, boneless, skinless, cut into 1-inch cubes
- 1 yellow onion, large, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 4 cups water or chicken broth
- 2 dried Persian limes, whole, pierced (limoo amani, optional)
- 1/4 cup fresh lime juice, or to taste
For the Herb & Celery Mixture
- 1 cup fresh parsley, chopped
- 1/2 cup fresh mint, chopped
- 4 celery stalks, medium, strings removed, cut into 1/2-inch pieces
- 2 tablespoons vegetable oil
Instructions
- 1
Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken cubes and sear on all sides until browned, about 8-10 minutes. Remove the chicken from the pot and set aside.
⏱️ 10 min - 2
Reduce heat to medium. Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and turmeric powder, cooking for another 1 minute until fragrant.
⏱️ 8 min - 3
Return the seared chicken to the pot. Add salt, black pepper, and 4 cups of water or chicken broth. If using, add the pierced dried Persian limes. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the chicken begins to tenderize.
⏱️ 30 min - 4
While the chicken simmers, prepare the herbs and celery. In a separate large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped celery and sauté until slightly softened, about 5-7 minutes. Add the chopped fresh parsley and fresh mint to the skillet and continue to sauté for another 5-10 minutes, stirring frequently, until the herbs are slightly wilted and fragrant.
⏱️ 15 min - 5
After the chicken has simmered for 30 minutes, add the sautéed herb and celery mixture to the Dutch oven. Stir well to combine. Continue to simmer, covered, for another 30 minutes, or until the chicken is very tender and the flavors have melded.
⏱️ 30 min - 6
Taste the stew and adjust seasoning with additional salt and pepper if needed. If not using dried limes, or for extra tang, stir in the fresh lime juice. Serve hot.
⏱️ 2 min