Ingredients

• ½ cup (120ml) olive oil
• 1 ½ lb (675g) cremini mushrooms, cleaned and thickly sliced
• 1 bunch (8 stalks) celery, washed and julienned (¼ inch/6mm-by-2 inch/5cm lengths)
• 1 medium onion, peeled and thinly sliced
• 2 cloves garlic, peeled and thinly sliced
• 1 jalapeño pepper, finely chopped or ½ teaspoon red pepper flakes
• 2 teaspoons sea salt
• ½ teaspoon freshly ground pepper
• 3 cups (710ml) water
• ½ teaspoon ground saffron threads dissolved in 2 tablespoons water (optional)
• 3 tablespoons fresh lime juice
• 1 cup (80g) chopped fresh parsley
• ½ cup (40g) chopped fresh mint, or 1 tablespoon dried mint
• 3 tablespoons dried fenugreek leaves
• Persian rice for serving (optional)

Instructions

1. Heat the oil in a medium-sized, heavy-bottomed pot over high heat. Add the mushrooms and sauté for 5 minutes. Add the celery, onion, garlic, and jalapeño and sauté for 10 minutes. Add the salt and pepper, and give it a stir.
2. Add the water and bring to a boil. Reduce heat to medium, cover, and simmer for 40 minutes.
3. Add the saffron, lime juice, parsley, mint, and fenugreek, and give it a stir. Reduce heat to medium-low, cover, and simmer for another 5 minutes or until the celery is tender.
4. Adjust seasoning to taste and keep warm until ready to serve.