Persian Celery and Mint Stew

vegan + gluten free meal for 6

I hear you loud and clear. You want more Persian dishes! This celery and mint stew (aka Khoresht Karaf) is one of the most flavorful Persian stews. And I put my own twist on it.

It’s traditionally made with chicken, lamb or ground beef. But I like to break all of the rules, so I made it meatless. I added mushrooms as the replacement, you can’t even tell it’s missing meat! The mushrooms give it a bite and deep flavor!

This whole meal comes together in 30 minutes, but I will say… If you have time to let this baby simmer, let it simmer! I usually like to make a meal like this when I am working from home, or on a Sunday! That way, I can get the veggies simmering for an hour before serving.

If you have never had Persian food before, it’s not spicy at all. It’s packed with herbs which allows for deep flavors! It’s always served on top of white basmati rice and a side of plain yogurt.

Funny story:

I remember when I was a little kid, my parents left me with a baby sitter. They prepped this exact celery and mint stew for the sitter to give me for dinner while they were gone. (Side note, I didn’t speak English, only Farsi). I cried so much when this stew was given to me because it was missing yogurt. I kept asking her for yogurt in farsi, and she didn’t understand… She thought I wanted strawberry yogurt on the side. Finally, she called my mom and my mom explained lol.

Ok, enough chatting, here’s the recipe!

Clicking on the button to download the printable recipe guide:

• a full grocery list for the recipe (organized by isle)

• list of cookware needed for this recipe (so it’s easy to make)

• a black & white printable recipe you can easily follow on paper