Celery to shine in this recipe for stewed celery with herbs and Persian lime
Growing up, chef Deb Mikhail dreaded eating her mother’s khoresh karafs. The Iranian braised celery dish was a staple of her family’s vegetarian Shabbat dinners, but she hated it. “It was just like…a celery stew,” she says.
The result is a rich stew that would be more than enough as a centerpiece for any dinner, served with yogurt or perhaps, as a nod to Silverton, fresh burrata. —2 bunches celery stalks, rinsed and leaves reserved2 teaspoons kosher salt plus more to taste1 cup water, plus more as neededInstructions:Heat a large sauté pan or cast-iron enamel pot over medium heat and coat with the olive oil.Cook and stir until the onions are lightly caramelized and golden, but not too dark, about 10 minutes.
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