This khoresh (braise) is traditionally made with lamb, which I have replaced here with cremini mushrooms to create a vegetarian version. Cremini mushrooms have an earthy taste and keep their shape when cooked, but you can use any other kind of mushroom. Try this simple recipe over rice (kateh) or quinoa and you will find that it keeps the authentic flavors of the very popular Persian celery khoresh.
Recipe information
Total Time
1 hour
Yield
6 servings
Ingredients
½
1
1
1
2
1
2
½
3
½
3
1
½
3
Need to make a substitution?
Preparation
Step 1
Heat the oil in a medium-sized, heavy-bottomed pot over high heat. Add the mushrooms and sauté for 5 minutes. Add the celery, onion, garlic, and jalapeño and sauté for 10 minutes. Add the salt and pepper, and give it a stir.
Step 2
Add the water and bring to a boil. Reduce heat to medium, cover, and simmer for 40 minutes.
Step 3
Add the saffron, lime juice, parsley, mint, and fenugreek, and give it a stir. Reduce heat to medium-low, cover, and simmer for another 5 minutes or until the celery is tender.
Step 4
Adjust seasoning to taste and keep warm until ready to serve.
