[Part 2 of 2] Vegan Khoresh Karafs (Iranian celery stew) / خورش كرفس وگان – a delicious stew with herby and lemony flavours. I remember this was the first Iranian recipe that I modified to be vegan. I’ve experimented with it quite a bit and discovered that I love it with the added celery root to elevate the celery flavour!
6 tablespoons olive oil
1 large onion, chopped
1 cup dried split fava beans (the kind I used came with the tough skins on the beans removed, which I recommend)
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon turmeric
1 bunch celery (about 8-10 stalks), chopped into 1 inch pieces
1 celery root, peeled and chopped into 1/2 inch squares
3 cups fresh parsley, chopped
1/2 cup fresh mint, chopped
5 limu amani (dried limes), halved with seeds removed (important tip: I also pull about half of the limes out of their shells so that when they go in the stew, they create a more pronounced lime flavour evenly throughout the stew)
1. In a deep pot over medium heat, heat 3 tablespoons of olive oil. Add onions and sautée until they are golden brown. Add salt, pepper, and turmeric. Sautée for an additional minute.
2. Pour 4 cups of water into the pot, and add the fava beans. Turn heat down to low, and cover pot. Let simmer on low for about 30 minutes.
3. Heat 3 tablespoons of olive oil in a large pan over medium heat. Sautée the celery and celery root for about 10 minutes, stirring every once in a while. Add the chopped parsley and mint, and sautée for 10 more minutes.
4. Add the sautéed mix of celery, celery root and herbs to the pot containing the onions and fava beans. Then add the limu amani to the pot, making sure they are fully submerged in the liquid so they soften. Cover and simmer on low heat for 1.5 hours, stirring at the halfway mark.
5. Taste stew and add more salt if it needs it.
6. Serve with saffron rice. Enjoy!