Persian Celery Stew With Mushrooms (Khoresh-e Karafs)
A hearty Persian stew featuring tender celery and mushrooms cooked with aromatic herbs and spices. This vegetarian version of the classic khoresh karafs combines fresh celery, cremini mushrooms, and fragrant herbs like parsley, mint, and fenugreek in a savory broth.
Ingredients
- •½ cup olive oil
- •1½ lb cremini mushrooms
- •1 bunch celery
- •1 medium onion
- •2 cloves garlic
- •1 whole jalapeño pepper
- •2 teaspoons sea salt
- •½ teaspoon freshly ground pepper
- •3 cups water
- •½ teaspoon ground saffron threads
- •3 tablespoons fresh lime juice
- •1 cup fresh parsley
- •½ cup fresh mint
- •3 tablespoons dried fenugreek leaves
- •to taste Persian rice
Cooking Instructions
- 1.
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.
15 min
- 2.
Add the water and bring to a boil. Reduce heat to medium, cover, and simmer for 40 minutes.
40 min
- 3.
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.
5 min
- 4.
Adjust seasoning to taste and keep warm until ready to serve.
5 min
