Khoresh Karafs

Method

1. Grind 1 pinch of saffron threads to a powder in a small mortar with a few grains of salt, pour over 1 tbsp of just-boiled water and set aside to bloom while you cook.
2. Wash 200 g of celery, pull off any tough strings and cut the sticks into 4 cm lengths. Finely chop 30 g of parsley and 10 g of mint together and keep them separate from the celery.
3. Heat 0.5 tbsp of the oil in a small heavy pot over medium heat and fry 1 small of sliced onion for 8 minutes, stirring, until soft and golden. Stir in 0.5 tsp of turmeric for 20 seconds, then add 150 g of diced lamb, raise the heat and brown it on all sides for 5 minutes. Season with salt and a good grind of black pepper.