Khoresh Karafs ba Nokhod Farangi (Persian Celery, Pea and Herb Stew)
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Ingredients
- 6 celery stalks, sliced
- 200 g frozen peas
- 40 g fresh flat-leaf parsley, chopped
- 15 g fresh mint, chopped
- 1 onion, finely chopped
- 1 tsp ground turmeric
- 2 tbsp vegetable oil
- 300 ml vegetable stock
- 1 tbsp lemon juice
Nutrition (per serving)
- Calories
- 132 kcal
- Protein
- 4.3 g
- Carbohydrate
- 9.4 g
- of which sugars
- 4.6 g
- Fat
- 7.6 g
- of which saturates
- 0.7 g
- Fibre
- 4.9 g
- Salt
- 0.70 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pan and fry the onion for 5 minutes until soft, then stir in the turmeric and cook for 1 minute.
- 2
Add the sliced celery and vegetable stock, bring to a simmer, cover and cook for 15 minutes until the celery is tender.
- 3
Stir in the chopped parsley and mint and simmer uncovered for 10 minutes to thicken the sauce.
- 4
Add the frozen peas and cook for a further 4-5 minutes until heated through.
- 5
Stir in the lemon juice, taste and season with salt and pepper.
- 6
Serve with basmati rice.
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