Persian celery stew with mushrooms (Khoresh-e Karafs) recipe

Ingredients for Persian celery stew with mushrooms (Khoresh-e Karafs)

• 120 ml olive oil

• 675 g cremini mushrooms, cleaned, thickly sliced

• 1 bunch celery, washed, julienned (6 mm by 5 cm lengths)

• 1 medium onion, peeled, thinly sliced

• 2 cloves garlic, peeled, thinly sliced

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

• 10 g sea salt

• 2 g freshly ground pepper

• 710 ml water

• 0.5 g ground saffron threads, dissolved in 30 ml water (optional)

• 45 ml fresh lime juice

• 80 g chopped fresh parsley

• 40 g chopped fresh mint, or 15 g dried mint

• 3 tablespoons dried fenugreek leaves

• Persian rice for serving (optional)

How to make Persian celery stew with mushrooms (Khoresh-e Karafs)

1. Heat the oil in a medium-sized, heavy-bottomed pot over high heat.

2. Add the mushrooms and sauté for 5 minutes until they start to soften.

3. Add the celery, onion, garlic, and jalapeño, then sauté for a further 10 minutes until the vegetables are tender.

4. Stir in the salt and pepper, mixing well.

5. Add the water and bring to a boil.

6. Reduce the heat to medium, cover the pot, and simmer for 40 minutes.

7. Stir in the saffron, lime juice, parsley, mint, and fenugreek.

8. Reduce the heat to medium-low, cover, and simmer for another 5 minutes or until the celery is tender.

9. Adjust the 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.