This came together pretty fast. I soaked kidney beans over night and cooked them for 12 minutes in the pressure cooker. Later that day I brought them to a simmer, added a chopped celery head, fresh dill, fresh cilantro, advieh, turmeric and Persian dried limes. I simmered this a while until it thickened up and the celery was how I like it. I served over basmati rice. This traditionally has mint leaves too but I didn’t have any.
Advieh is a Persian spice mix.
I love this dish! I’ve eaten far too much of it!
If anyone is looking for a quality recipe for this: https://turmericsaffron.blogspot.com/2009/05/celery-stew-khoresh-karafs.html?m=1 (just drop the meat)
This can be made really easy in an instant pot as well!
You can use peppermint tea for the mint. I did this sometimes with the complete dry leaves but you can also make tea and add the fluid to the dish.
That is a good idea, I had just forgot to grab the mint and tarkhoon (I think tarragon) and am over flowing with parsley but its Saturday when I go shopping so I’m probably going to make kookoo sabzi to use up everything so I can get more.
Never heard of this before, but it looks like a nice addition to my veggie meal repertoire.