Traditionally, we serve this stew with chicken, or stew meat. It's naturally packed with veggies, but it's normally cooked with a lot of olive oil. My version is completely vegan/vegetarian and oil-free, and tastes just as good as the real thing! I also used red kidney beans as some added protein, but I've tried this variation with white kidney beans or garbanzo beans, and it tastes just as yummy!
Special thank you to my Baba for cooking this dish for me <3
(Persian Celery and Mint Stew)
by Sarah Farsh December 22, 2013
- 1 yellow onion, diced
- 2 cups parsley, chopped (1 bunches)
- 1/2 cup fresh mint, chopped
- 1 bunch celery, chopped into 1/4 inch slices
- 2 dried limes, pierced with some holes
- 1/4 cup fresh squeezed lime juice
- 1 can red kidney beans, unsalted
- 3 - 4 cups water or veggie stock (more or less depending on how soupy you want it)
- 1 tbsp turmeric
- salt and pepper to taste (I recommend 1 tbsp salt)
- pinch of Persian saffron
In a stew pot, dry saute onions, adding small splashes of water or veggie stock as needed. Add in parsley, mint and celery, mix well. Add dried limes, lime juice, turmeric, salt, pepper and saffron. Combine well. Add water or veggie stock, beans, and cook on medium/low heat for 20 - 25 minutes until all flavors cook together. Serve over Basmati Rice or grain of choice.