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 KhanThis 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
Source: Bold Bean Co
Ingredients
- jar Queen Borlotti beans - with their bean stock or 2 x 400g tins of borlotti be
- medium onion, finely chopped
- garlic cloves, finely grated
- teaspoon ground turmeric
- teaspoon ground coriander
- ground cumin
- teaspoon ground white pepper
- parsley, finely chopped
- mint leaves, finely chopped
- celery, cut diagonally into small pieces
- vegetable stock
- Juice of 1 lime, plus more to taste
- tablespoons extra-virgin olive oil
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- White rice
- Chopped salad
- Greek yogurt
- Fresh coriander