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Persian Celery Stew With Mushrooms (Khoresh-e Karafs)

3.9

(12)

Photo of Celery and Mushroom Koresh in a dutch oven.
Photo by Joseph De Leo, Food Styling by Anna Stockwell

This khoresh (braise) is traditionally made with lamb, which I have replaced here with cremini mushrooms to create a vegetarian version. Cremini mushrooms have an earthy taste and keep their shape when cooked, but you can use any other kind of mushroom. Try this simple recipe over rice (kateh) or quinoa and you will find that it keeps the authentic flavors of the very popular Persian celery khoresh.

Slow Cooker Method for Making Koreshes

Slow cookers, with their ceramic pots and even cooking temperature over long unattended periods, are excellent for cooking khoreshes. The trick is to first heat the oil in a large, wide skillet and caramelize the onion. Then transfer the onion and the rest of the ingredients to the slow cooker. Cover, set temperate to high and the time to 4 hours (or to low for 8 hours).

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