Celery + Mushroom Khoresh

Name: Celery + Mushroom Khoresh (Khoresh-e Karafs)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Servings: 6
Cuisine: Iranian
Ingredients: ¼ cup (120 ml) olive oil; ½ cup (40 g) chopped Fresh mint, or 3 tablespoons dried; 1 cup (80 g) chopped Fresh parsley or 1/3 cup dried; 1½ pounds (675 g) crimini mushrooms, cleaned and thickly sliced; 1 medium onion, peeled and thinly sliced; 2 cloves garlic, peeled and thinly sliced; 1 jalapeno pepper, thinly chopped or ½ teaspoon red pepper flakes; 3 tablespoons Fresh lime juice; ½ teaspoon turmeric; ½ teaspoon ground saffron dissolved in 2 tablespoons water* (optional); 3 cups (930 ml) water; 1 bunch (8 stalks) celery, washed and julienned (¼-inch/6 mm); 3 tablespoons dried fenugreek leaves; 2 teaspoons grape molasses; ½ teaspoon freshly ground pepper; 2 teaspoons sea salt

Khoresh-e Karafs

Preparation info

Servings:
6

Difficulty
Medium
Ready in
1 hr 20

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

This khoresh (braise) is traditionally made with lamb, which I have replaced here with crimini mushrooms to create a perfect vegan khoresh. Crimini 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.

Ingredients

Method

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Part of

Polow + Khoresh

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