Persian Celery Stew With Mushrooms (Khoresh-e Karafs)

Ingredients for Persian Celery Stew With Mushrooms (Khoresh-e Karafs)

• 120ml (120ml) olive oil

• 675g (675g) cremini mushrooms, cleaned and thickly sliced

• 1 bunch (8 stalks) celery, washed and julienned (1/4 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 1/2 teaspoons red pepper flakes

• 2 teaspoons sea salt

• 1/2 teaspoons freshly ground pepper

• 725ml (710ml) water

• 1/2 teaspoons ground saffron threads dissolved in 2 tablespoons water (optional)

• 3 tablespoons fresh lime juice

• 1 cup (80g) chopped fresh parsley

• 1/2 cup (40g) chopped fresh mint, or 1 tablespoon dried mint

• 45ml dried fenugreek leaves

• Persian rice for serving (optional)

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.