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Mexican Celery Stew Recipe

Celery stew is a classic Iranian dish, typically made with rice, mint and parsley. This version is a delicious way to make the celery the star, rather just the back up actress.

In our recipe we have replaced most of the complicated spices with cumin, which brings that deep umami flavor. This simple change saves time in the preparation and gets you to the dinner table faster too!

Serve this stew with crusty bread, basmati rice, braised beef, and dippable tortillas. Add some raw noodles the next day and bake for a delicious casserole!

Nutritional Content

Servings: 2-4 people

Cook time: 35 minutes


253.83kcal. 13%

Total Fat

8.23g 12%


35.3g 14%


9.53g 11%


12g 24%


903.13mg 45%


8.22g 29%


  • 2 lb celery, cut in half

  • 2 lemons, juiced

  • 2-3 tablespoon extra virgin olive oil

  • 1 large onion, minced

  • 3 cloves garlic, chopped

  • 1/2 tbsp ground cumin

  • 1 large potato, cut in 1" pieces

  • 1 1/2 cups fresh or frozen peas

  • 1 tbsp fresh dill, chopped

  • 1 qt stock

  • Salt and pepper to taste


  1. Start by boiling 2 qt of water. Once boiling, add the lemon juice and celery, and cook for 10 minutes. Then, remove the celery and set it aside.

  2. In a large sauté pan, add the olive oil and onion, and cook until softened. Then add garlic and cook until aromatic.

  3. Add the cumin, potato and celery. Add 1 quart of stock, cover and simmer for 30 minutes. Watch carefully, more water may be needed.

  4. Add the peas and dill, and cook for an additional 10-12 minutes until the vegetables are almost soft. Then serve warm.


Substitutions: If you don’t have peas, you can use green beans, carrots, kale or zucchini.

To store: Store in an airtight container for up to 7 days in the fridge.

Leftover tips: Add chicken or beef and some carrots to make this stew a heartier meal. Try mixing raw noodles with the soup and baking it with cheese and other herbs for a unique and easy casserole.


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