Persian Lamb and Celery Stew
Celery stew is another healthy and delicious Iranian dish. It’s a combination of meat, evenly sliced celery, finely chopped parsley, a little bit of mint (preferably fresh), fresh squeezed lime juice and the right amount of seasoning. In my opinion, what makes Iranian food tasty, especially for most of the casseroles and stews (khoresh), is the slow cooking process and the taking time to let the food simmer in order to bring out the.
Khoresh-e karafs like ghormeh sabzi and fesenjoon will be fully cooked in 1 1/2 to 2 hours. However, it is better to cook them on the lowest heat setting for an additional hour at least. Most of us Iranians agree that the next day khoresh leftovers usually taste better. So, you may want to plan ahead for your next meal and cook them in advance.
The word Khoresh or Khoresht is a generic term for stew dishes in Persian cuisine. There are multiple different stew dishes in Iran and the most popular ones are Gheymeh, Ghormeh Sabzi and Fesenjan. Khoreshs are usually served with Persian rice which I have posted its cooking method before in a detailed recipe.
Celery stew is a healthy and flavorful food made with stew meat, celery, mint, parsley, kidney beans and pomegranate paste. There is another way of cooking it which does not need kidney beans and pomegranate paste, but prunes are added instead. This recipe is for the first method, since I have tested both ways and noticed that with beans it usually turns out more delicious.
When buying celery choose ones that look crisp and snap easily when pulled apart. It should be relatively tight and compact and not have stalks that splay out. The leaves should be pale to bright green in color and free from yellow or brown patches.
Celery stew needs 2-3 hours of slow cooking to have the best consistency and flavor. But if you use a fast cooker, it will be ready in 1 hour.