Name: Khoresh-e Karafs (Persian Celery Stew With Mushrooms)
Prep time: 20 minutes
Total time: 1 hour
Yield: 6 servings
Ingredients: ½ cup (120ml) olive oil; 1 ½ lb (675g) cremini mushrooms, cleaned and thickly sliced; 1 bunch (8 stalks) celery, washed and julienned (¼ inch/6mm-by-2 inch/5cm lengths); 1 medium onion, peeled and thinly sliced; 2 cloves garlic, peeled and thinly sliced; 1 jalapeño pepper, finely chopped or ½ teaspoon red pepper flakes; 2 teaspoons sea salt; ½ teaspoon freshly ground pepper; 3 cups (710ml) water; ½ teaspoon ground saffron threads dissolved in 2 tablespoons water (optional); 3 tablespoons fresh lime juice; 1 cup (80g) chopped fresh parsley; ½ cup (40g) chopped fresh mint, or 1 tablespoon dried mint; 3 tablespoons dried fenugreek leaves; Persian rice for serving (optional)

Photo of Celery and Mushroom Koresh in a dutch oven.

Photo by Joseph De Leo, Food Styling by Anna Stockwell

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.

Slow Cooker Method for Making Koreshes

Slow cookers, with their ceramic pots and even cooking temperature over long unattended periods, are excellent for cooking khoreshes. The trick is to first heat the oil in a large, wide skillet and caramelize the onion. Then transfer the onion and the rest of the ingredients to the slow cooker. Cover, set temperate to high and the time to 4 hours (or to low for 8 hours).

Recipe information

Total Time
1 hour
Yield
6 servings

Ingredients

½ cup (120ml) olive oil

1 ½ lb (675g) cremini mushrooms, cleaned and thickly sliced

1 bunch (8 stalks) celery, washed and julienned (¼ inch/6mm-by-2 inch/5cm lengths)

1 medium onion, peeled and thinly sliced

2 cloves garlic, peeled and thinly sliced

1 jalapeño pepper, finely chopped or ½ teaspoon red pepper flakes

2 teaspoons sea salt

½ teaspoon freshly ground pepper

3 cups (710ml) water

½ teaspoon ground saffron threads dissolved in 2 tablespoons water (optional)

3 tablespoons fresh lime juice

1 cup (80g) chopped fresh parsley

½ cup (40g) chopped fresh mint, or 1 tablespoon dried mint

3 tablespoons dried fenugreek leaves

Persian rice for serving (optional)

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.