Persian Vegan Celery Stew (Khoresht Karafs)

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A delicious & simple celery stew, best to serve with aged basmati rice.

Celery Greens

  • 2 large onions
  • 5 cloves garlic
  • 1 head celery
  • 3 cups fresh parsley, packed
  • 2 cups fresh mint, packed
  • 1 tsp turmeric
  • 1 tbsp advieh (you can find this spice mix in Middle Eastern markets or online)
  • 2 dried Persian limes (also in Middle Eastern markets or online)
  • 3 cups vegetable broth
  • salt & pepper
  • olive oil
  • kidney beans (optional)

Dice onions, chop garlic and sauté in oil in large pot until onions are translucent. Then add turmeric and mix together for another minute.  Cut the celery sticks into 1 inch pieces, wash well and drain all water. Add the celery to the onion/garlic mixture and cook on medium for a few minutes. In the meantime, chop all the celery leaves and herbs and add the herbs into the pot along with the dried Persian Limes…

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