• 3-5 cups water
• 1 tsp salt
• 1 lb lamb or beef, washed & cut into small cubes
• ½ large onion, sliced
• ½ vegetable oil
• 1 tsp turmeric
• 2 cups celery (about 3 stalks),  washed & cut into 2" long pieces
• 3 tbsp olive oil
• ½ cup warm water
• ¼ cup fresh lemon juice (about 1 large lemon)
• salt & pepper to taste (optional)

Saffron Mixture

• ½ tsp of saffron threads
• ½ tsp sugar
• 1 tbsp butter, melted
• 1 tbsp water

Special Equipment

• deep saute pan
• spice grinder
• citrus juicer

Prepare Meat

1. In a large pot, bring 3-5 cups of salted water (depending on size of pot) to a boil
2. Add lamb or beef, lower heat and simmer for 45 minutes
3. Carefully remove the pieces and set aside

Sauté Onions

1. In a sauté pan, heat ½ tbsp vegetable oil over medium heat
2. Add onions and cook, stirring frequently, until translucent and golden, about 8 minutes
3. Add 1 tsp turmeric, mix well, and set onions aside

Prepare Saffron Mix

1. Grind ½ tsp saffron threads in a coffee/spice grinder with ½ tsp sugar (or use ½ tsp of pre-ground saffron)
2. Mix in a small bowl with 1 tbsp melted butter and 1 tbsp water. Cover to keep warm and set aside

Prepare Celery & Assemble Stew

1. Add 3 tbsp of olive oil to a large saute pan over medium heat
2. Add celery and cook for 10-12 minutes
3. Add the cooked lamb or beef, the sauteed onions, Saffron Mix and ½ cup warm water, cover and cook for 10-12 minutes at low or medium setting
4. Add fresh lemon juice (salt and pepper as desired)
5. Serve with Mahin Alavi's Saffron Rice