1 ½ lbs 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 chopped fresh parsley
½ cup chopped fresh mint, or 1 tablespoon dried mint
3 tablespoons dried fenugreek leaves
Persian rice for serving (optional)
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. Add the water and bring to a boil. Reduce heat to medium, cover, and simmer for 40 minutes. 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. Adjust seasoning to taste and keep warm until ready to serve.