This khoresh (braise) is traditionally made with lamb, which I have replaced here with cremini mushrooms to create a vegetarian version. Cremini mushrooms have an earthy taste and keep their shape when cooked, but you can use any other kind of mushroom. Try this simple recipe over rice (kateh) or quinoa and you will find that it keeps the authentic flavors of the very popular Persian celery khoresh.
Slow cookers, with their ceramic pots and even cooking temperature over long unattended periods, are excellent for cooking khoreshes. The trick is to first heat the oil in a large, wide skillet and caramelize the onion. Then transfer the onion and the rest of the ingredients to the slow cooker. Cover, set temperate to high and the time to 4 hours (or to low for 8 hours).
Recipe notes
Back to topSee Related Recipes and Cooking Tips
61 Easy Vegan Recipes for Low-Effort Plant-Based Meals
These easy vegan meals are free from meat and dairy—but they’re also free of fuss.97 Vegetarian Recipes for When You're in the Mood to Go Meatless
Find vegetarian recipes for dinner tonight—and flavorful breakfasts, lunches, and snacks, too.51 Mushroom Recipes That’ll Get More Umami Into Your Life
Give the meatiest vegetable some love with recipes featuring frilly, fragrant fungus.23 Celery Recipes That Prove There's Much More to It Than Ants on a Log
Not that there's anything wrong with a simple snack.31 Persian Recipes for Nowruz and Beyond
Recipes for the Persian New Year (and any day of the year).5 Persian Recipes From Najmieh Batmanglij
The Iran-born chef and cookbook author shares her family's favorite dishes.
