1 whole celery
2 large onions
6 cloves garlic
3 cups fresh parsley (chopped)
1.5 cups fresh mint (chopped)
1 tsp tumeric
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cardamon
3/4 tsp ground cumin
A good pinch of saffron bruised & brewed in a small amount of hot water (1Tbsp)
2 dried Persian limes - prick holes into them (you can get from Asian grocery stores)
4 cups stock (I use vegetable)
salt & pepper to taste
1/ finely chop onion & crush garlic.
2/ Cut celery stems into 1cm pieces.
3/ In a heavy pot with lid fry onion & garlic in oil until transparent then add tumeric & let sizzle for a couple of seconds.
4/ Add celery stems & fry for a few minutes.
5/ Add herbs & celery leaves, spices, saffron, limes, stock, salt & pepper, cover and cook on a slow heat for 1.5 hours.
Enjoy it as a side dish or with nice fresh bread & butter.
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