Peel and thinly slice onions. Fry in oil until slightly golden. Wash and cut
meat into small pieces and fry in onions until color changes. Add 2-3
glasses of hot water and bring to boil. Cook over medium heat for about 45
minutes, adding more hot water during cooking if needed.
Wash celery and cut into 3 cm pieces. Finely chop mint and parsely and fry
slightly in oil. Add celery, mint, parsely, salt and pepper to the meat and
continue cooking for about 20 minutes (celery should not become too soft).
Khoresht karafs can be made without mint and parsley. In that case, three
bunches of celery should be used.
Add lime juice and sugar to taste and cook for another 3-4 minutes. Taste
the juice and make adjustments as desired. Serve khoresht karafs with white rice.