This classic Persian recipe is popular in spring when celery (karafs) is in season. Here in Australia we are lucky to be able to enjoy celeries all year round. Celery stew is traditionally made with lamb or beef, here I substituted the meat for exotic mushrooms to make this dish even healthier.
Celery stew is very light and low calory dish, yet it is very filling due to being high in water content.
4 stalks of celery, chopped
1 Onion (Feel free to skip if you are on Low FODMAP diet)
400 g Shiitake Mushroom
4 King Oyster Mushrooms
(or 500g of any mushroom of your choice)
1 Jar or Exotic Bazaar's Sauteed Herbs & Persian Lime Sauce
Optional: 1Tbsp dried mint
1- Slice the onion,
2- Heat 2 tbsp of oil in a large frying pan over medium heat. Fry the onions until golden.
3- Chop the celeries into 4cm thickness, and Dice the mushrooms into bite-size chunks.
4- Add the celeries and mushrooms in with the onion and fry for five minutes until veggies or softened a bit
5- Add one jar of Exotic Bazaar's Sauteed Herbs & Persian Lime Sauce into the pan plus half a jar of water.
6- If you have dried mint at home, add1Tbsp of dried mint to the pot.
7- Let it simmer on low for 20 minutes untill all flavours combined.
Serve with a side of rice and pickle torshi
You can find the Sauteed Herbs & Persian Lime here:
Mehmooni Bundle (Add To Cart)
You will find:
1 x Khoresh Ghormeh Sabzi - Herbs & Persian Lime 1 x Jar of Gheymeh Or Tabrizi (Or choose you own) 1 x Torshi Pickle 1 x Persian Aromatic Rice Spice 40g 1 x Organic Rose Petals 10 g 1 x Pack of Whole Persian Limes 25g 2 x Organic Ground Saffron 0.125g each
Along with recipe cards to guide you through the steps of throwing a Persian feast.