Persian Celery Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
10 tbsp Parsley, dried 2 tsp Pepper, black 2 tsp Turmeric, ground 0.50 cup Canola Oil 8 stalk Rhubarb 10 stalk, large (11"-12" long) Celery, raw 2 large Onions, raw 1.50 lb Lamb Shank 1 tsp Salt
This is not the traditional way to prepare a Persian stew. This is my lazy slow cooking way.
I saute the onion in oil with 2 table spoon of dried mint. Then I add the parsley, rhubarb and lamb shank and add 2 cups of water. Set the slow cooker to 12 hours. In the morning chop the celery and add it to slow cooker and add 2 hours more to the cooking time.
At the end of cooking you can add some saffron. It is optional as the stew is very fragrant.
Serving Size: 4
I saute the onion in oil with 2 table spoon of dried mint. Then I add the parsley, rhubarb and lamb shank and add 2 cups of water. Set the slow cooker to 12 hours. In the morning chop the celery and add it to slow cooker and add 2 hours more to the cooking time.
At the end of cooking you can add some saffron. It is optional as the stew is very fragrant.
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 544.6
- Total Fat: 35.2 g
- Cholesterol: 108.9 mg
- Sodium: 846.2 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 7.4 g
- Protein: 38.8 g