Celery stew
is traditionally cooked with an herbal mixture of mint and parsley. Inspired
by North Iranian Caspian dishes, I replaced the traditionally used parsley with green garlic in this
spring version. Ramps or garlic scapes can also be used for the purpose. Presented here are two versions of this stew.
Ingredients:
1.5 Pounds (~750 gr) bone-in stewing beef or
lamb (or 1.1 Pounds ~500 gr boneless)
14.1 Oz (~400 gr) green garlic, finely
chopped
2 Oz (~55 gr) mint leaves, finely
chopped
3/4 cup of caramelized
onions (or 2 medium yellow onions)
1.1 Pounds (~500 gr) celery stalks,
roughly chopped
1/2 teaspoon turmeric
3 slices of preserved lemon (or
juice of a fresh lemon)
4 cups of water (or beef stock in the case of boneless meat)
Pinch of saffron (optianial)
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Version 1: Season the meat with salt
and pepper and brown all sides in a hot pan. In another pan sauté mint and green garlic; when the mixture is dry and herbs are toasted, add the celery pieces. Add the turmeric, caramelized onions, the stock, and
preserved lemons slices. Alternatively you can omit the preserved lemon and add fresh lemon juice to the stew and before serving.
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Return the meat to the celery and herb mixture. Add enough water to braise the meat. Braise in a slow-cooker or simmer on
very low heat in a pan with the lid on. Add a pinch of saffron if you choose to and serve. This version has a very
mild garlic flavor, as garlic loses pungency as the result of the long-slow cooking process.
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Version 2: Repeat the same process
as the previously mentioned version 1, but reserve half of the green garlic.
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When ready to serve, sauté the other half of the green
garlic with salt and pepper until the garlic pieces are tender. Add the garlic mixture and a pinch saffron to
the stew and serve with Persian rice.
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This version has a pungent, yet pleasant,
garlic punch.
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Note that this is not the traditional
approach to make Persian celery; a bastard variation fathered by me!
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