Khoresh-e Karafs (Persian Celery Stew With Mushrooms)

wednesday night persian wednesday nights in america middle eastern asian dinner stew celery mushroom vegetarian vegan spring winter wheat/gluten-free peanut free soy free dairy free tree nut free

Najmieh Batmanglij

6 servings

Source

Ingredients

½ cup (120ml) olive oil

1 ½ lb (675g) cremini mushrooms, cleaned and thickly sliced

1 bunch (8 stalks) celery, washed and julienned (¼ inch/6mm-by-2 inch/5cm lengths)

1 medium onion, peeled and thinly sliced

2 cloves garlic, peeled and thinly sliced

1 jalapeño pepper, finely chopped or ½ teaspoon red pepper flakes

2 teaspoons sea salt

½ teaspoon freshly ground pepper

3 cups (710ml) water

½ teaspoon ground saffron threads dissolved in 2 tablespoons water (optional)

3 tablespoons fresh lime juice

1 cup (80g) chopped fresh parsley

½ cup (40g) chopped fresh mint, or 1 tablespoon dried mint

3 tablespoons dried fenugreek leaves

Persian rice for serving (optional)

Method

Heat the oil in a medium-sized, heavy-bottomed pot over high heat. Add the mushrooms and sauté for 5 minutes. Add the celery, onion, garlic, and jalapeño and sauté for 10 minutes. Add the salt and pepper, and give it a stir.

Add the water and bring to a boil. Reduce heat to medium, cover, and simmer for 40 minutes.

Add the saffron, lime juice, parsley, mint, and fenugreek, and give it a stir. Reduce heat to medium-low, cover, and simmer for another 5 minutes or until the celery is tender.

Adjust seasoning to taste and keep warm until ready to serve.