Persian Celery Stew

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  • 4Servings
  • 20 mPrep Time
  • 40 mCook Time
  • 60 mReady In
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Persian Celery Stew is a fairly quick stew of beef stew meat or mixed chicken breast and thighs, along with turmeric, onion, and LOTS of celery. It is brothy and delicious. It is one of the easier of the Persian dishes, and uses familiar ingredients and a straightforward braising method.

Persian Celery Stew is my family’s go-to dish when we have all been sick. Especially when I make it with chicken, the broth really makes us all feel better! Maybe it’s in our heads, or maybe there is something to the combination of chicken, celery and onion, turmeric, and lemon juice that revs up our immune response.

Like many Persian stews, this goes well over rice, with plain yogurt or Mast-o-khiar on the side, or just in a bowl, where the stew itself is the star in all of its slurpy goodness. Because the amount of carbohydrates in this dish is negligible, or is easily measured in the accompanying rice, it is a great dish for Type 2 diabetics.

So many fantastic cuisines from around the world are suitable for diabetic eating, with just a few modifications. I am looking forward to sharing more international dishes with you, and inspiring you to explore other cuisines too.

Ingredients

Step by step method

  • Heat 3 TBS. oil in a 5-qt. Dutch oven over med-high heat; add meat chunks and brown on all sides, for about 5 minutes.

  • Add the chopped onion and cook for 5 more minutes over med-high heat, stirring occasionally, until onions are softened and starting to brown a little.

  • Add the turmeric and stir to coat the meat, then add 6 c. of water, which should just cover the meat. Add salt and pepper, bring to a simmer, then turn heat to med-low, cover, and simmer for: beef – 1 hour, chicken – 30 minutes

  • Add the turmeric and stir to coat the meat, then add 6 c. of water, which should just cover the meat. Add salt and pepper, bring to a simmer, then turn heat to med-low, cover, and simmer for: beef – 1 hour, chicken – 30 minutes

  • Add the mint and parsley to the celery; stir frequently and cook for 1-2 minutes to bring out the flavor of the herbs and soak up some of the oil. Remove from heat and add mixture to the main pot, when the meat has finished cooking for the time listed above.

  • Pour the remaining 6 c. water into the celery pot, swirling it around to get all the flavored oil and herbs out of the pan; pour this liquid into the main pot.

  • Add the lemon juice to the main pot and taste it for seasoning. Add more salt, pepper, and lemon juice to your taste. Simmer for 15-20 more minutes and then serve over basmati or brown rice, or by itself in bowls.

Chef Info

Samantha

Guest-Chef

I have always loved to cook, and the challenges of diabetes have not changed that. Healthy food can be beautiful, nutritious, and delicious, and doesn’t have to break the budget.

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