Persian Celery Stew With Mushrooms (Khoresh-e Karafs)

Directions

1. 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.

2. 2.

   Add the water and bring to a boil. Reduce heat to medium, cover, and simmer for 40 minutes.

3. 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.

4. 4.

   Adjust seasoning to taste and keep warm until ready to serve.