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Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Vegan Option
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Gluten-Free
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Gluten-Free Option
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Persian Celery + Borlotti Bean Stew
"There is so much brightness and aroma to be found in celery's elegant stalks. It's truly one of our most underused and underrated vegetables, and I always enjoy making this stew for any celery skeptics. As in so many Persian dishes, large bunches of parsley and mint are cooked down to create a fragrant base, which normally then is mixed with lamb but here I've substituted speckled borlotti beans. Also, like all Iranians stews, this is a good dish to make ahead of time; it will taste best after sitting for a few hours and improves considerably when eaten the next day. Serve with rice, a chopped salad, plus some yogurt on the side" - Yasmin Khan
This recipe is from Yasmin Khan's cookbook Sabzi. We've made it Bold Bean Co friendly with jarred Queen Borlotti Beans, but chickpeas will also work well.
Photography: ©Jonathan Gregson
Ingredients
1 jar Queen Borlotti beans - with their bean stock or 2 x 400g tins of borlotti beans, with 150ml extra veg stock (chickpeas also work well!)
1 medium onion, finely chopped
4 garlic cloves, finely grated
1 teaspoon ground turmeric
½ teaspoon ground coriander
½ ground cumin
½ teaspoon ground white pepper
100g parsley, finely chopped
55g mint leaves, finely chopped
400g celery, cut diagonally into small pieces
500ml vegetable stock
Juice of 1 lime, plus more to taste
3 tablespoons extra-virgin olive oil
Serving suggestionsWhite rice
Chopped salad
Greek yogurt
Fresh coriander
Directions
Heat 2 tablespoons vegetable oil in a large saucepan over medium heat. Add the onion and cook for 20 minutes, until soft and translucent. Add the garlic, turmeric, coriander, cumin, and white pepper and cook for 2 minutes. Add 1 tablespoon vegetable oil and then the parsley, mint, and celery and cook for 10 minutes, stirring often to evaporate most of their water.
Add the borlotti beans with their bean stock, plus 300ml veg stock. Or, if you’re using tinned beans, add those, drained, with 500ml veg stock. If you’re using jarred beans, keep in mind they’re already seasoned, so taste before adding salt. Simmer for 20 minutes, or until the celery is very soft.
Add the lime juice and olive oil and cook for 2 minutes. Taste and adjust the seasoning as needed, including adding another squeeze of lime juice if you think it needs a touch more sharpness - Iranian food embraces the sour taste, so I'm always adding a bit more, but just go with what you prefer. Set aside for at least 1 hour before serving.
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