Persian celery stew is a wonderful dish you have to try if you like easy, new and delicious food! it bursts with flavor and is perfect with persian style rice!
First, I have good news! From now on, I will post one Persian Recipe every week on Saturdays! All the recipes will be simplified so it will be easy for everyone to make them! Yay!
I have already told you how much I love Persian food and how I think it’s the BEST food in the world specially if it’s made by my maman because moms always make the best food ever!
Persian food usually includes two parts: Rice and
a type of stew.
Rice is usually made the way I told you about. This Persian style rice is the basic type of rice. Crust can vary and I will tell you about different crusts for Persian style rice as we go through Persian Saturday Posts!
Then comes the stew which is usually a mixture of meat and vegetables put together with the magic of spices that usually can be found in every supermarket either in the spice section or in the Mediterranean/Middle East section.
This celery stew is one of the dishes Zeinab and I made on the same day that we made the Persian style rice. Persian stews are usually made with small pieces of lamb but because Zeinab is vegetarian we made the stew with no meat. When I see my maman, I will also post the non-vegetarian version of this Persian celery stew.
All you need for this stew is some vegetables (celery, parsley and mint), cooked red kidney beans (pinto beans will work as well) and spices.
Spices include turmeric, paprika, black pepper and powdered dried lime. Dried lime gives the sourness kick to the stew but if you can’t find it anywhere then you can easily add some lime/lemon juice. It will be as good.
My mom usually makes stews more watery than Zeinab does. So if you like it more watery, just add some more water, both ways work, depending on how you like to have your stew.
More Stew recipes:
This Persian celery stew was something my mom used to make at least twice a month because we loved it. Around the time of final exams, she would make it even once a week because it had a lot of nutrients and gave our brains some fuel to burn during that time of the year.
The beauty of Persian cuisine is its diversity. You can see different families make the same food in different ways. The spices may vary, the consistency can be different and yet the result is always a perfect meal for the household! Everyone believes their mom makes the best food ever!
Ok, I have talked a lot today, but that’s just what happens when I post a Persian recipe, it takes me back to where I came from, the beautiful land of saffron!
Persian Celery Stew - Khoreshte Karafs (Vegetarian Version)
- 2 tbsp olive oil
- 1 big yellow onion finely diced
- 1/2 bunch celery stalks about 5-6, chopped into 1/2 inch pieces
- 1/2 bunch fresh mint finely chopped*
- 1 bunch parsley finely chopped
- 1 cup cooked red kidney beans or pinto beans**
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp powdered dried lime or 2 whole dried limes***
- 1 tsp salt
- 2-3 cups water
- Heat the oil in a pot over medium heat.
- Saute onion and spices (except dried lemon) until translucent.
- Add celery, mint, parsley and cook red kidney beans and mix well.
- Add water.
- Cover and let the stew cook for 45 minutes until celery pieces are soft.
- minutes before serving, add the dried lime.
- Serve hot with Persian style rice. (link in the post)
* Too much mint makes the stew bitter, so don't overuse it.
** If using canned red kidney beans, rinse them.
*** If you cannot find dried lime, feel free to use lemon/lime juice.