Instructions: For the Persian Rice: Place rice in a medium bowl, and add enough water to cover. Pour off water, and repeat process twice, rinsing rice thoroughly. Add 2 teaspoons salt to rice and enough water to cover. Let stand 30 minutes.

Bring a large pot of water to a boil. Drain rice, and add to boiling water. Boil until the rice feels tender between your fingers, 5 to 10 minutes.

Using a mortar and pestle, grind saffron and sugar. In a small bowl, combine ground saffron-and-sugar mixture with 1/4 cup hot water; set aside for 10 to 15 minutes.

In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add onion and garlic, and cook for 2 minutes. Add turmeric, and stir to combine. Continue to cook until the onions are lightly browned, about 5 minutes. Stir in dill, remaining teaspoon salt, pepper, and lima beans to combine. Add 1 tablespoon of saffron mixture and 2 tablespoons water to moisten slightly. Cook for 5 minutes, stirring occasionally.

Drain rice in a colander. Add a little water to the pot, to remove any remaining grains of rice. Pour over rice in colander; set aside.

In a large nonstick saucepan, add 1 tablespoon saffron-and-water mixture (saving the remainder for later use in this recipe), 2 tablespoons olive oil, butter, and 2 tablespoons water. Cook until butter is melted. Pour out one-half of saffron-and-butter mixture; set aside.

Add enough of the drained rice to just cover the bottom of the saucepan, about 1/2-inch deep. Add about 3/4 cup bean mixture, spreading evenly over rice. Add the remaining rice to the beans, stirring to combine. Transfer to saucepan, spreading evenly. Drizzle remaining saffron-and-butter mixture over rice. Cover top of saucepan with a thick kitchen towel, and place lid on top. Cook over low heat for 30 minutes. Using a large platter, invert rice onto platter.

Ffor the Beef And Celery Stew: Using a mortar and pestle, grind saffron and sugar. In a small bowl, combine ground saffron-and-sugar mixture with 1/4 cup hot water; set aside for 10 to 15 minutes.

In a large shallow saucepan, heat 2 tablespoons olive oil over medium heat. Add garlic and onions. Cook until golden brown, about 10 minutes. Stir in 1 teaspoon turmeric and paprika. Add beef, salt, and pepper. Cook until meat is browned, about 10 minutes. Add 1 1/2 cups hot water, and stir to combine. Cover, and cook for 20 minutes.

Cut celery on the diagonal into 1 1/2-inch pieces. In a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Add celery, and cook for 20 minutes, stirring occasionally. Add parsley and mint to cooked celery. Stir in additional salt and pepper, and remaining 1/2 teaspoon turmeric. Cook for 2 minutes.

Add celery mixture, lime juice, tomato paste, 1 tablespoon saffron-and-water mixture (saving the remainder for another use), and 2 cups hot water to beef; stir to combine. Cover, and cook over low heat for 1 hour. Serve with Persian rice.

This recipe yields 6 servings.

Comments: This authentic khoresh, or beef stew, calls for celery, originally cultivated by the Greeks, and turmeric, a spice first grown in Indonesia. Recipes for khoresh are often passed down through many generations and typify the harmony of flavors thats central to the regions cooking: Many ingredients are combined but no single flavor dominates; the spices are almost always mild and are chosen to complement one another.

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