Celery stew with saffron

This past winter (hopefully passed!) I had my sister in law over for a week or so. One day she volunteered to make celery stew for lunch while my husband and I had a long rough day out.  I happily approved and we came home to a dizzying fragrance of steamed rice and perfectly settled hot stew with remotely detectable sent of fresh herbs and saffron.

At first I thought the thrill I felt upon sensing this welcoming food had to do with not having to cook when you are hungry, but rather coming to a homey and ready to be served meal. But when we started the meal I discovered that her method for making this particular stew was completely different than mine) which I have already shared here), and I must admit far too superior to it – to my taste anyway.   The proof to this last claim is that I followed her recipe and came up with the exact same delight.

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Celery stew

This is one of the few khoreshes without tomatoes! At least this version of it.  Two more things: My experiment with making traditional Iranian stews without meat (in fact, by replacing meat with some sort of beans) has been very successful.

 

However, celery stew (khoresh karafs) is one of the few, in my opinion, that won’t turn great without meat. And it absolutely must accompany plain rice!

Ingredients(serving 4-5 ) Read the rest of this entry »