Persian Celery & Herb Stew

This a delicious and extremely nutrient rich dish full of natural fresh ingredients and easy to cook.

Serves 4

Ingredients

•1 whole large bunch celery, washed and sliced (use the celery heart & leaves also)

•2 cups shiitaki mushroom, chopped into bite-size pieces

•1 cup fresh mint, finely chopped

•1 cup fresh parsley, finely chopped

•Juice from ½ lemon

•1 tbsp olive oil

•½ tsp turmeric

•½ tsp sea salt

•Black pepper to taste

Method

1. Heat the oil in a frying pan and sauté the mushrooms for 5 minutes.

2. Add the mint and parsley and sauté for a further 5 minutes.

3. Add the celery and sauté for 5 minutes before adding the spices, salt and lemon juice.

4. Add 2 cups of just boiled water, mix and turn heat down and gently simmer for 1 hour.

5. Serve with rice.

#PLANT-BASED PROTEIN TIP: you can add 1 cup of cooked beans or lentils of your choice. I love to add brown lentils or black eyed beans as they break down well in a stew and give the sauce a thicker texture.

Want to get your hands on my latest Cookbook: Middle-Eastern Nutritious Cooking ~ Plant-based which includes many of your best loved Persian dishes?