This recipe is an adaption from a recipe sent to me by our very wonderful K-1 teacher, Nessa. This Persian khoresh (braise) is traditionally made with lamb. Her mother, Farahnaz Faegh, makes this celery stew with soy beans (edamame), but I make it with white beans. It’s a hit with many students and a dairy free, meatless entree with lots of veggie power! I often serve this with baked chicken or stewed beef on the side.

2 bunches flat leaf parsley
1 bunch cilantro
1 bunch mint
1 leek
1 medium onion
1 bunch celery
1/2 cup olive oil
1 1/2 TBS turmeric
Juice of 2 lemons
2 dried limes, pierced with a knife
1 cup water or broth
15 oz canned or previously cooked white beans
Salt and pepper to taste

Remove the big stems from parsley and cilantro. Wash the herbs thoroughly.
Use a food processor and slice or pulse the onions and the white part of the leek in batches so that it does not get too smashed.
Pulse the rest of the herbs in batches and set aside.
Heat the oil on medium heat in a pot. Add the onions, leeks, and turmeric and sauté till golden (about 15 to 20 minutes while stirring frequently).
Cut the celeries in inch size pieces and add them to the pot. Cook stirring frequently about 10 minutes. Add the rest of the leek, parsley, cilantro, and mint and sauté stirring frequently till the herbs are wilted about 15 minutes more.
Add, lemon juice, water, dried limes and salt and pepper to taste. Bring to a boil. Then cover and lower the heat to let it simmer slowly (about 2 hours) until it’s very dark green. Add beans and simmer another half hour. Serve with rice.