Meera Sodha's Vegan Recipe for Celery, Saffron and White Bean Stew | The new vegan
Celery: Always the bridesmaid, never the bride. Until the Persians came and created khoresh karafs, a celery stew that my Armenian mother-in-law loves. There's a whole lot of it in there, and a whole lot of parsley too. The celery is braised to velvety tenderness, releasing an immense flavor (somewhere between celery, softened shallots and fennel) that no one (and certainly not me) would have ever thought celery was capable of. Traditionally this stew is made with meat, but I know for sure that many Persians now prepare it with white beans or potatoes.
Cooking celery, saffron and white beansIf saffron is too over the top for your budget, go without, but it's otherwise a very economical dish. Serve with tahdig (Persian-style rice) or steamed basmati mixed with a little vegan butter and salt.
Prepare 10 minsCook 50 mins Serves 4
p>1 pinch of saffron (about 20 strands; optional)6 tbsp olive oil1 onion, peeled and finely chopped1 x 600g bunch celery, stems separated, trimmed and cut into 3cm3 lengths garlic cloves, peeled and minced 1 tsp ground turmeric 1¼ tsp fine sea salt⅛ tsp fresh black pepper ground 2 tbsp tomato purée 100g parsley, woody stems removed, remainder finely chopped 25g mint leaves, finely chopped 1 400g tin cannellini beans or navy beans, undrained 1 tbsp lemon juice lemon
Place the saffron, if using, in a small heatproof bowl, cover with two tablespoons of freshly boiled water llie and set aside.
Place the olive oil in a large skillet over medium heat and, when hot, add the onion and sauté, stirring often, for five minutes. Add the celery, cook for another five minutes, then stir in the garlic, turmeric, salt and pepper and cook for another 12 minutes.
Add the tomato purée, cook for a few minutes, then add the parsley and beans with their water (keep the can handy). Cook for 10 minutes, then add the mint and cook another five minutes.
Fill the empty bean can with tap water, add it to the pan, then fill the mold again, this time only halfway, and add that too, along with the lemon juice and saffron and its soaking water.
Simmer for 20 minutes, until the celery has gone from crisp to tender, then almost soft, and the consistency resembles a thick stew. Remove from heat, add more lemon juice and salt, to taste, if needed, then serve.
Celery: Always the bridesmaid, never the bride. Until the Persians came and created khoresh karafs, a celery stew that my Armenian mother-in-law loves. There's a whole lot of it in there, and a whole lot of parsley too. The celery is braised to velvety tenderness, releasing an immense flavor (somewhere between celery, softened shallots and fennel) that no one (and certainly not me) would have ever thought celery was capable of. Traditionally this stew is made with meat, but I know for sure that many Persians now prepare it with white beans or potatoes.
Cooking celery, saffron and white beansIf saffron is too over the top for your budget, go without, but it's otherwise a very economical dish. Serve with tahdig (Persian-style rice) or steamed basmati mixed with a little vegan butter and salt.
Prepare 10 minsCook 50 mins Serves 4
p>1 pinch of saffron (about 20 strands; optional)6 tbsp olive oil1 onion, peeled and finely chopped1 x 600g bunch celery, stems separated, trimmed and cut into 3cm3 lengths garlic cloves, peeled and minced 1 tsp ground turmeric 1¼ tsp fine sea salt⅛ tsp fresh black pepper ground 2 tbsp tomato purée 100g parsley, woody stems removed, remainder finely chopped 25g mint leaves, finely chopped 1 400g tin cannellini beans or navy beans, undrained 1 tbsp lemon juice lemon
Place the saffron, if using, in a small heatproof bowl, cover with two tablespoons of freshly boiled water llie and set aside.
Place the olive oil in a large skillet over medium heat and, when hot, add the onion and sauté, stirring often, for five minutes. Add the celery, cook for another five minutes, then stir in the garlic, turmeric, salt and pepper and cook for another 12 minutes.
Add the tomato purée, cook for a few minutes, then add the parsley and beans with their water (keep the can handy). Cook for 10 minutes, then add the mint and cook another five minutes.
Fill the empty bean can with tap water, add it to the pan, then fill the mold again, this time only halfway, and add that too, along with the lemon juice and saffron and its soaking water.
Simmer for 20 minutes, until the celery has gone from crisp to tender, then almost soft, and the consistency resembles a thick stew. Remove from heat, add more lemon juice and salt, to taste, if needed, then serve.
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