Persian Celery Stew - Khoreshte Karafs (Vegetarian Version

• Vegan
• Gluten free

• Produce

  • 1 2 bunch celery stalks (about 5-6
  • 1 cup Kidney beans, Cooked red
  • 1/2 tsp Lime, powdered dried
  • 1/2 bunch Mint, fresh
  • 1 bunch Parsley
  • 1 Yellow onion, big

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Paprika
  • 1 tsp Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 2 cups Water

Found on unicornsinthekitchen.com

Description

Ingredients

• 2 tbsp olive oil
• 1 big yellow onion, finely diced
• 1/2 bunch celery stalks (about 5-6), chopped into 1/2 inch pieces
• 1/2 bunch fresh mint, finely chopped*
• 1 bunch parsley, finely chopped
• 1 cup cooked red kidney beans (or pinto beans)**
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp powdered dried lime (or 2 whole dried limes)***
• 1 tsp salt
• 2-3 cups water

Directions

• Heat the oil in a pot over medium heat.
• Saute onion and spices (except dried lemon) until translucent.
• Add celery, mint, parsley and cook red kidney beans and mix well.
• Add water.
• Cover and let the stew cook for 45 minutes until celery pieces are soft.
• minutes before serving, add the dried lime.
• Serve hot with Persian style rice. (link in the post)