Slow Cooker

Persian Celery Stew is for Lunch.

Persian Celery Stew takes 10 minutes to prepare.

Persian Celery Stew takes 840 minutes to cook.

Persian Celery Stew makes 4 servings.

The ingredients for Persian Celery Stew are:

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

Here is how you make Persian Celery Stew:

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

The nutritional information for Persian Celery Stew is:

• Servings Per Recipe: 4
• 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

The dietary needs meet for Persian Celery Stew is Low Carb