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Those of you who have seen and read the first Khoresht Karafs post will remember me mentioning that this celery stew was the first khoresht that I converted into vegetarian back in the days when I was a Pesco-Vegetarian.

Well here it is now: THE vegetarian, and vegan, form!

Ingredients

2 large onions
5 cloves garlic
1 head celery
3 cups fresh parsley, packed
2 cups fresh mint, packed
1 tsp turmeric
1 tbsp Advieh
2 Persian limes
3 cups vegetable broth
salt & pepper
oil

When we went to the Farmer’s Market on Saturday we bought this gorgeous head of celery with lots of leaves attached to it.  It simply screamed for a celery stew.  I also used some of the herbs that I had chopped and placed in the freezer a few months ago.  You can read all about that post by clicking here.

Small dice onion and mince garlic.  Sauté in oil until translucent. Add turmeric and cook for a few minutes longer.

Cut the celery sticks into about 1 inch pieces.  Wash and drain all water.

Add celery to the onion and garlic mixture and sauté for a few minutes.

In the mean time chop all the celery leave and herbs.

Add the herbs to the pot along with the Persian Limes. Be sure to punch two small holes in each lime.  Add Advieh along with broth.  Season with salt and pepper.  Cook covered for one hour.

If you want to replace the protein from meat into this dish you can either add tofu or some types of beans.  If using tofu, I would drain the tofu first and then sauté it with the onion and celery initially.  Then proceed as seen above.  If adding beans I would suggest using one cup of cooked beans at the step where the broth is added.

I tried adding a cup of cooked chickpeas to mine and it was pretty good.

Serve over rice!

Ingredients

2 large onions
5 cloves garlic
1 head celery
3 cups fresh parsley, packed
2 cups fresh mint, packed
1 tsp turmeric
1 tbsp Advieh
2 Persian limes
3 cups vegetable broth
salt & pepper
oil

Small dice onion and mince garlic.  Sauté in oil until translucent. Add turmeric and cook for a few minutes longer.  Cut the celery sticks into about 1 inch pieces.  Wash and drain all water.  Add celery to the onion and garlic mixture and sauté for a few minutes.  In the mean time chop all the celery leave and herbs.  Add the herbs to the pot along with the Persian Limes. Be sure to punch two small holes in each lime.  Add Advieh along with broth.  Season with salt and pepper.  Cook covered for one hour.

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