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RECIPE + PAIRING

Celery Herb Stew with Crispy Persian Tahdig Rice & Cucumber Yogurt

WHY THE PAIRING WORKS

The bright herbs in Khoreshteh Karafs- parsley, mint, and celery, mirror the refreshing garden notes found in the Melograno Cucumber Lime Mojito. The cocktail’s crisp cucumber and lime profile cuts through the richness of the tahdig while enhancing the freshness of the dish. Meanwhile, the cooling cucumber yogurt echoes the cocktail’s cucumber base, creating a clean and balanced dining experience.

INGREDIENTS

For the Celery Herb Stew (Khoreshteh Karafs)

  • 3 cups celery, sliced into 1-inch pieces
  • 1 small onion, finely chopped
  • 2 cups fresh parsley, chopped
  • ½ cup fresh mint, chopped
  • 2 tbsp olive oil
  • 1 tsp turmeric
  • 1 tbsp lime juice or dried Persian lime powder
  • Salt and black pepper to taste
  • 2 cups vegetable broth
  • You can add Tempeh or Chicken for protein

For the Tahdig Rice

  • 2 cups basmati rice
  • 2 tbsp olive oil or butter
  • ½ tsp salt
  • Pinch of saffron dissolved in warm water

For Mast-o-Khiar (Cucumber Yogurt)

  • 1 cup Greek yogurt or plain yogurt
  • ½ cucumber, finely diced
  • 1 tbsp fresh mint, chopped
  • 1 tbsp fresh dill (optional)
  • Salt and black pepper to taste
  • 1 tbsp raisins or walnuts (optional)

 

INSTRUCTIONS

  1. Prepare the Rice
    Rinse basmati rice until water runs clear. Cook in salted boiling water for about 6–7 minutes until partially cooked. Drain.
  2. Create the Tahdig
    Heat olive oil in a pot over medium heat. Spread a thin layer of rice across the bottom and drizzle with saffron water. Add remaining rice on top in a mound. Cover with a towel-wrapped lid and cook on low heat for 30–35 minutes until a crispy golden crust forms.
  3. Cook the Celery Herb Stew
    Heat olive oil in a pot and sauté onions until soft. Add turmeric and stir. Add chopped parsley and mint, cooking for several minutes until fragrant. Add celery and vegetable broth and simmer for 25–30 minutes until tender. Finish with lime juice, salt, and pepper.
  4. Make Mast-o-Khiar
    In a bowl combine yogurt, cucumber, mint, dill, salt, and pepper. Chill until ready to serve.
  5. Serve
    Plate the herb stew alongside crispy tahdig rice and a bowl of cucumber yogurt. Break pieces of tahdig and serve over the stew.