iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Crunchy Spice Oil

Ingredients:
1 cup sunflower or other neutral oil, 6 garlic cloves, finely chopped, ¼ cup sesame seeds, 2 Tbsp. black mustard seeds, 4 tsp. cumin seeds, 1 Tbsp. pink peppercorns, lightly crushed, 1 Tbsp. crushed red pepper flakes, 2 tsp. kosher salt, 1 tsp. paprika, 1 tsp. pure maple syrup

Instructions:
Heat oil, garlic, sesame seeds, mustard seeds, cumin seeds, pink peppercorns, and red pepper flakes in a small saucepan over medium-high until oil is sizzling and bubbling, about 2 minutes. Immediately reduce heat to low and continue to cook, stirring constantly, until garlic is golden brown and spices are fragrant, about 5 minutes. Remove from heat and stir in salt, paprika, and maple syrup. Let cool. Transfer to an airtight container.
Do ahead: Spice oil can be made 1 month ahead. Cover and chill.
Savory-to-Sweet Coffee Spice Mix

Ingredients:
3 Tbsp. bee pollen powder or 3 Tbsp. bee pollen granules, ground in a spice mill
3 Tbsp. finely ground coffee (not instant)
2 Tbsp. granulated dried orange peel
2 Tbsp. ground cinnamon
2 tsp. ground cardamom
2 tsp. ground fennel seeds or 1⅔ tsp. fennel seeds
ground in a spice mill

Instructions:
Mix together bee pollen, coffee, orange peel, cinnamon, cardamom, and fennel in an airtight container and cover.
Do ahead: Spice mix can be made 1 month ahead. Store at room temperature.
Chicken Stock on the Grill

Ingredients:
12 cups water
8 garlic cloves
2-inch piece fresh ginger, peeled and sliced
4 whole star anise
4 bay leaves
1 tablespoon black peppercorns
1 (4-pound) chicken, cut into 8 pieces
4 carrots
4 celery stalks
2 unpeeled white or red onions, halved
Salt, for seasoning
Chopped parsley leaves and lemon wedges
for serving

Instructions:
Wipe the grill grates with oil to prevent sticking. Build a two-zone fire. Your high-heat zone should have embers 1 to 2 inches from the cooking surface, with occasional flames licking it. To create your medium-heat zone, nudge the embers 2 to 3 inches lower than that.
Fill a stockpot with the water, garlic, ginger, star anise, bay leaves, and peppercorns and place over medium heat. Place the chicken, carrots, celery, and onions over high heat and cook, turning occasionally, until well charred all over, about 15 minutes total. When each ingredient is done, add it to the pot (it’s important that each ingredient be very well browned—almost burnt—before adding to the pot). Cook the stock for at least 3 hours, adding additional water if necessary to keep the meat and vegetables covered. Season with salt at the end.
Remove the pot from heat. Remove the chicken pieces and shred the meat, discarding the skin and bones. Strain the stock, discarding solids.
To serve, place a pile of shredded chicken into each bowl and cover with hot stock. Pass the parsley and lemon wedges separately. The stock can be stored in a covered container in the refrigerator for up to 1 week or in the freezer for up to 6 months.
Thyme Out

Ingredients:
8 lemons, halved
16 sprigs of thyme
Ice cubes
4 cups ice water
1 1⁄2 cups vodka
1⁄2 cup agave or simple syrup (see Note)

Instructions:
Wipe the grill grates with oil to prevent sticking. Build a high-heat fire. Your high-heat zone should have embers 1 to 2 inches from the cooking surface, with occasional flames licking it.
Place the lemons, cut side down, over high heat until they are charred and soft, about 3 minutes. While the lemons char, using tongs, hold 8 of the thyme sprigs over high heat just until they start to color and give off wisps of smoke.
Add the remaining 8 thyme sprigs to a cocktail shaker, squeeze in the lemon juice, and add a couple ice cubes. Shake very well and strain into a pitcher. Add the ice water, vodka, and agave, and stir until the agave is dissolved.
Serve the drinks in ice-filled glasses garnished with a charred thyme sprig.
Fragrant Mixed Herb and Flatbread Salad (Domaaj)

Ingredients:
4-5 pieces Persian flatbread (or toasted tortillas or pitta bread)
½ cup walnuts, roughly chopped
Scant cup feta, crumbled
I small bunch mint, roughly chopped
1 small bunch basil, roughly chopped
1 small bunch tarragon, roughly chopped
3 tbsp. pomegranate seeds, to garnish
2 tbsp. balsamic vinegar
3 tbsp. extra-virgin olive oil
¼ tsp. golpar (optional)
½ tsp. sea salt
½ tsp. black pepper

Instructions:
Using a pair of scissors, cut the flatbread into small jagged pieces and place them in a large bowl.
Toast the walnuts in a small pan over a medium heat for 2 minutes. Add them to the bowl, along with the crumbled cheese and chopped herbs.
To make the dressing, whisk the balsamic vinegar, olive oil and golpar (if you are using it) with the salt and pepper. Drizzle the dressing over the salad and then get your hands in there, giving the whole thing a good stir to evenly distribute it.
Leave the salad for 10 minutes for the flavors to soak into the bread, then taste and adjust the seasoning. Garnish with a generous sprinkling of pomegranate seeds just before serving.
Torshi Tareh (Persian Sour Herb Stew With Marbled Eggs)

Ingredients:
2 Tbsp. basmati rice, rinsed
1 large bunch cilantro
1 large bunch dill
1 bunch parsley
1 small onion, thinly sliced
½ cup extra-virgin olive oil
8 garlic cloves, finely chopped
1½ tsp. ground turmeric
10 oz. frozen chopped spinach
¼ cup dried cilantro
1 tsp. freshly ground black pepper
2½ tsp. kosher salt, plus more
¼ cup fresh lime juice (from about 4 limes)
6 large eggs or 6 large egg whites
Cooked rice and smoked white fish (for serving; optional)

Instructions:
Combine rice with 3 cups water in a small saucepan. Cover and bring to a boil. Remove from heat; set aside.
Meanwhile, tear cilantro, dill, and parsley (including stems) with your hands. Working in batches if needed, stuff into a food processor and process until finely chopped.
Combine onion and oil in a cold large high-sided skillet with a lid. Place over medium-high heat and cook, stirring and shaking pan occasionally, until onion is dark brown around the edges, 6–8 minutes. Add garlic and cook, stirring, until garlic is just barely golden, about 1 minute. Add turmeric and cook, stirring, 30 seconds. Add herbs and spinach (no need to defrost or drain) and cook, stirring often, until herbs are wilted and spinach is thoroughly defrosted, about 2 minutes. Add dried cilantro, pepper, 2½ tsp. salt, and reserved parcooked rice along with all of the water. Bring to a simmer, cover, and cook over medium-low heat until flavors come together, about 10 minutes.
Remove lid and continue to cook spinach mixture until greens are glossy and liquid is almost completely evaporated (dragging a rubber spatula or wooden spoon through the mixture should leave a trail with little to no liquid seeping back in), 6–8 minutes. Stir in lime juice; taste and season with more salt if needed.
Make 6 divots in mixture and crack an egg into each one (or, if making with egg whites only, separate out egg yolks first and reserve for another use). Working quickly, drag the tip of an offset spatula or butter knife through each egg once or twice to break up the yolks and encourage wisps of egg white to spread throughout the mixture (you want a marbled effect—don’t scramble). Cover pan and simmer until eggs are cooked to your liking, about 3 minutes for jammy. Serve with rice and smoked fish alongside if desired.
Efo Riro With Kale and Whitefish

Ingredients:
1 medium onion, quartered through root end
3 plum tomatoes, quartered
1 red bell pepper, ribs and seeds removed, cut into large pieces
1 Scotch bonnet or habanero chile
4 garlic cloves
2 Tbsp. dried bitter leaf
4 skinless tilapia or other whitefish fillets (about 1⅔lb. total), cut into 2" pieces
4 tsp. Old Bay seasoning
Vegetable oil (for frying; about 1 cup)
2 Tbsp. extra-virgin olive oil
2 Tbsp. double-concentrated tomato paste
2 tsp. dried thyme
1½ tsp. garam masala
½ tsp. ground turmeric
1 cube Maggi shrimp or chicken bouillon
3 Tbsp. dried shrimp, rinsed
4 tsp. powdered irú (dawadawa; fermented locust beans)
1 lb. (2 bunches) kale, ribs and stems removed, leaves torn into 2" pieces
Steamed puna yams or rice (for serving)

Instructions:
Purée onion, tomatoes, bell pepper, chile, and garlic in a blender, adding up to ¼ cup water as needed, until smooth. Set purée aside.
Place bitter leaf in a small bowl and pour in hot water to cover. Let sit until softened, about 10 minutes. Drain and finely chop.
Meanwhile, toss fish with Old Bay seasoning in a large bowl to evenly coat. Pour vegetable oil into a large deep saucepan or medium Dutch oven to come ¼" up sides and heat over medium-high until shimmering. Working in batches, arrange fish in a single layer and fry, turning halfway through, until golden, 6–8 minutes. Using a slotted spoon, transfer to paper towels to drain.
Pour oil out from pan and wipe out. Heat olive oil in same saucepan over medium-high. Add tomato paste, thyme, garam masala, and turmeric. Cook, stirring, until spices are fragrant and tomato paste is slightly darkened in color, about 1 minute. Stir in reserved purée, scraping up any browned bits, then add bitter leaf, shrimp cube, dried shrimp, and irú. Bring to a boil. Reduce heat so stew is at a simmer and add kale by the handful, stir to wilt slightly before adding more. Once all of the kale has been added, cook (without stirring) until tender, about 5 minutes. Gently fold in fried fish, being careful not to break up too much.
Serve with yams or rice alongside.
Cabbage Potato Pie

Ingredients:
2 lb. russet potatoes, peeled, cut into 2" pieces
1 tsp. kosher salt, divided, plus more
4 Tbsp. unsalted butter, divided
1 head of Savoy cabbage
3 thick-cut bacon slices (about 3 oz.), finely chopped
½ onion, thinly sliced
2 Tbsp. apple cider vinegar
1 tsp. thyme leaves
1 tsp. freshly ground black pepper
2 large eggs
¾ cup heavy cream
1¼ cups coarsely shredded sharp cheddar
preferably Irish

Instructions:
Preheat oven to 400°F. Place potatoes in a medium pot, pour in cold water to cover, and season with salt. Bring to a boil; reduce heat to low and cook until potatoes are fork-tender, 20–25 minutes. Drain and return potatoes to pot; add 2 Tbsp. butter.
Meanwhile, trim very base of cabbage, then pull off outer leaves, being careful not to tear them, until you have 10 total. Cut out any tough ribs; discard. Cook leaves in a large pot of boiling salted water until tender, about 8 minutes. Transfer to a bowl of ice water and let cool. Transfer to clean kitchen towels and pat dry. Thinly slice remaining cabbage.
Cook bacon in a 10"-diameter ovenproof skillet, preferably cast-iron, over medium, stirring occasionally, until bacon is beginning to crisp, about 6 minutes. Add sliced cabbage and onion and cook, stirring occasionally, until tender and starting to caramelize (vegetables will be golden brown), 20–25 minutes. Add vinegar, scraping up browned bits, then mix in thyme, pepper, and ½ tsp. salt. Remove from heat.
Mash potatoes with a potato masher until soft. Whisk eggs and cream in a small bowl, then add to potatoes and mash to combine. Add bacon mixture, cheese, and ½ tsp. salt and mix well. Taste and add more salt if needed. Wipe out and reserve skillet.
Break up 1 Tbsp. butter into smaller pieces and dot around reserved skillet. Line with a single layer of cabbage leaves, overlapping slightly and allowing them to hang over edges of skillet. Scrape in potato mixture and spread out to the edges, flattening out evenly with a rubber spatula. Fold overhanging leaves up and over filling and top with more cabbage leaves, overlapping them slightly to create a single layer. Break up remaining 1 Tbsp. butter and dot over top.
Roast cabbage pie until lightly browned, 30–35 minutes. Let cool 10 minutes before cutting into wedges.
Yogurt and Persian Shallot Dip (Mast-o Musir)

Ingredients:
1 ½ cups dried musir (Persian shallots, see note)
4 cups (960g) plain yogurt
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 cup (85g) shredded fresh mint, or 1 tablespoon dried mint
1 teaspoon crushed dried rose petals (see note)
1 tablespoon fresh mint leaves

Instructions:
Soak the musir in water for 3 to 24 hours in the fridge. Drain, rinse in cold water, and pat dry. Inspect the soaked musir, cutting out any stems that remain hard after soaking, and chop finely.
In a mixing bowl, combine the chopped musir with the yogurt, salt, pepper, and mint. Mix well.
Add the garnish if you like and serve as an appetizer or an accompaniment.
Persian Rice With Fava Beans and Dill (Baqala Polow)

Ingredients:
2 cups (400g) white basmati rice
3 lbs (1.3kg) fresh fava beans, or 1 lb (450g) frozen fava beans
½ cup (120ml) olive oil
1 (4-inch/10cm) cinnamon stick
1 leek (white and green parts), finely chopped
4 cloves garlic, peeled and crushed
2 teaspoons salt
½ teaspoon freshly ground pepper
¼ teaspoon turmeric
2 tablespoons ground cardamom
2 tablespoons rose water
3 cups (700ml) water
3 cups (250g) coarsely chopped dill weed
½ teaspoon ground saffron dissolved in 2 tablespoons rose water
Fried eggs and Yogurt and Persian Shallot Dip for serving (optional)

Instructions:
Wash the rice by placing it in a large container and covering it with water. Agitate gently with your hand, then pour off the water. Repeat 5 times until the water is no longer cloudy. Drain, using a fine-mesh colander, and set aside.
If using fresh fava beans in the pod, shell and remove second skins. If using frozen favas with second skins removed, place in a colander and rinse thoroughly. Set aside.
Heat ¼ cup (60ml) oil in a large, non-stick pot over medium-high heat until very hot. Add the cinnamon stick, leek, and garlic, and stir-fry for 3 to 5 minutes, or until the leek is wilted. Add the rice, salt, pepper, turmeric, cardamom, and rose water, and stir-fry for another 1 minute.
Add the water, tip in the skinned fava beans and bring back to a boil, stirring gently twice with a wooden spoon, to loosen any grains that may have stuck to the bottom of the pot. Cover firmly with a lid to prevent any steam from escaping. Reduce heat to medium and cook for 12 to 15 minutes, or until all the water has been absorbed.
Add the dill and fluff using 2 forks. Drizzle the remaining oil and the saffron-infused rose water over the rice. Cover again, reduce heat to low, and cook for another 10 minutes. Remove the pot from heat and allow to cool, still covered, for 5 minutes.
Serve with fried eggs and Yogurt and Persian Shallot Dip or alongside roasted lamb or fish.
Chile and Ginger–Fried Tofu Salad With Kale

Ingredients:
1 package (14 to 16 ounces) firm tofu, drained, patted dry, and cut into 8 pieces
⅓ cup soy sauce
¼ cup hot chile sauce, such as Sriracha or sambal oelek chile sauce
1 serrano chile, halved, seeded if desired
⅓ cup chopped fresh cilantro leaves
6 garlic cloves, coarsely chopped
1 tablespoon coarsely chopped peeled fresh ginger
Peanut oil, for frying
½ cup cornstarch
5 ounces baby kale or spinach
2 tablespoons extra-virgin olive oil
Fine sea salt to taste
Sliced scallions (white and green parts)
for garnish

Instructions:
Arrange the tofu on a plate or baking sheet. In a blender, combine the soy sauce, chile sauce, chile halves, cilantro, garlic, and ginger; puree until smooth.
Using a pastry brush, coat the tofu on both sides with two-thirds of the chile mixture (reserve the rest for serving). Cover with plastic wrap and refrigerate for at least 1 hour and up to 6 hours.
Fill a 12-inch skillet with ½ inch of peanut oil and heat it over medium-high heat. Dip the slabs of tofu in the cornstarch, coating both sides, and tap off the excess.
Working in batches, add the tofu to the hot oil and cook, turning it over once, until it is golden brown, 1 to 2 minutes per side. Transfer the tofu to a paper-towel-lined plate to drain off the excess oil.
In a large bowl, toss the kale with the olive oil and fine sea salt to taste. Add the tofu and toss. Some of the kale will wilt, which is what you want. Serve hot, topped with sliced scallions and cilantro leaves, and with the reserved chile marinade alongside for drizzling.
Spicy Sweet-and-Sour Salmon With Dates (Qaliyeh-e Khorma)

Ingredients:
¼ cup coriander seeds
1 large red onion (about 1lb), diced into ⅜" squares
2 teaspoons fine sea salt
12 Persian cucumbers, ¼" to ⅜" dice
¼ cup apple cider vinegar
1 ½ teaspoons fine sea salt
½ teaspoon black pepper
1 teaspoon ground turmeric
1 tablespoon all-purpose flour
4–6 thick skinless salmon fillets
¼ cup olive oil, divided
5 cloves garlic, finely grated
1 cup apple cider vinegar
2 tablespoons date molasses
1 scant teaspoon cayenne
1 tablespoon dried fenugreek leaves
5 medjool dates, pitted and halved
1 cup fresh herbs such as cilantro leaves, basil leaves, or chopped spring onions, for serving
Kateh
for serving (optional)

Instructions:
In a medium-sized skillet over low heat, toast the coriander seeds, shaking the skillet constantly until the aroma rises. Remove from heat and set aside.
In a large mixing bowl, place the onion, salt, and coriander seeds, and toss. Add the cucumber and pour the vinegar over it. Toss well and set aside.
Do Ahead: This pickle can be stored in an airtight container in the fridge for up to 3 days.
In a small bowl, mix together all the dusting ingredients and set aside.
Rinse the fish and pat dry. Place fillets on a sheet pan lined with parchment paper.
Dust both sides of the fish fillets and arrange on the sheet pan. Cover and keep cool until ready to cook.
Heat 2 tablespoons oil in wide, non-stick skillet a over high heat until very hot, but not smoking. Sear the fish until brown on both sides (about 1 minute on each side). Remove the fish from heat and set aside.
In the same pan, add 2 tablespoons oil, reduce heat to medium heat, add the garlic and stir-fry for 1 to 2 minutes until golden brown.
Add the vinegar, molasses, cayenne, and fenugreek leaves, and give it a stir. Return the fish to the pan and simmer for 10 to 15 minutes over low heat until the fish is tender and the sauce has thickened. Adjust seasoning to taste. Add the dates, cover and keep warm until ready to serve.
Serve over rice, with a bowl of fresh herbs and the onion and cucumber pickle
Kateh (Persian Stove-Top Rice)

Ingredients:
3 cups (600g) white basmati rice
5 ½ cups (1.3l) water
1 tablespoon fine sea salt
¼ cup (60ml) olive oil

Instructions:
Wash the rice by placing it in a large container and covering it with water. Agitate gently with your hand, then pour off the water. Repeat 5 times until the water is no longer cloudy. Drain, using a fine-mesh colander. If using American long-grain rice, do not wash, and reduce the water to 4½ cups instead of 5½ cups.
In a medium-sized non-stick pot, combine the rice, water, and salt. Gently stir with a wooden spoon to dissolve the salt.
Bring to a boil over high heat (this takes about 5 minutes), then reduce heat to medium and simmer, uncovered, for 15 to 20 minutes, or until all the water has been absorbed and the surface of the rice is covered with steam holes.
Drizzle the oil over the rice. Cover the pot tightly and steam for 15 minutes over low heat. Keep warm until ready to serve.
Just before serving, uncover the rice and fluff gently with a fork.
Pistachio and Pomegranate Meatballs (Kufteh-Ye Pesteh-o Anar)

Ingredients:
1 large onion, peeled and quartered
1 ½ cups (180g) raw pistachio kernels
½ cup (15g) fresh plain bread crumbs
3 cups (250g) chopped fresh parsley
1 cup (85g) chopped fresh tarragon, or 2 tablespoons dried
1 cup (85g) chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon red pepper flakes
1 teaspoon freshly ground black pepper
1 tablespoon ground cumin
2 teaspoons fine sea salt
2 lb (900g) ground dark meat turkey
1 egg
½ cup olive oil, for brushing meatballs
¾ cup (180ml) pomegranate molasses
¼ (60ml) cup grape molasses
¼ cup (60ml) pomegranate juice
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon red pepper flakes
1 cup (150g) pomegranate seeds (arils)
Lavash
lettuce
and fresh basil for serving (optional)

Instructions:
To make the meatballs: Place all the ingredients, except the ground turkey and egg, in a food processor and pulse until you have a grainy paste. Transfer to a large mixing bowl and add the turkey and egg. Lightly knead with your hands for a few minutes (do not over-mix). Cover and chill in the fridge for at least 10 minutes or up to 24 hours.
Preheat the oven to 450°F (230°C). Generously oil a wide, non-reactive baking dish, large enough to fit 24 meatballs, (about 12 x 14 in/30 x 35 cm) and set aside.
Remove the turkey mixture from the fridge and shape into walnut-sized balls (about 1 1/2 tablespoons each, using an ice-cream scoop). Place the meatballs in the baking dish and brush well with oil. Bake in the oven for 15 minutes, until bottoms of the meatballs are lightly golden.
Meanwhile, in another mixing bowl, combine all the ingredients for the glaze.
Spoon the glaze over the meatballs and bake for another 5 minutes to infuse them with the flavor of pomegranate.
Garnish with the pomegranate arils and serve warm with the sauce. These meatballs are perfect for wrapping with sprigs of fresh basil in lavash bread or green lettuce.
Sumac Baked Fish With Saffron Quinoa

Ingredients:
3 cups (540g) quinoa
4 cups (950ml) water
2 teaspoons fine sea salt
¼ cup (60 ml) olive oil
¼ teaspoon ground saffron
1 teaspoon ground cardamom
2 teaspoons fine sea salt
1 teaspoon freshly ground pepper
1 teaspoon turmeric
¼ cup sumac powder
4 fillets of salmon, striped bass, or catfish (each ½ in (1cm) thick; about 2 lb (900g) total weight)
2 tablespoons olive oil combined with 2 tablespoons lime juice
¼ cup (55g) shelled walnuts, roughly chopped
1 cup (85g) basil, fresh, roughly chopped
1 cup (85g) cilantro, fresh, roughly chopped
1 cup (85g) mint, fresh, roughly chopped
2 cloves garlic, peeled and finely chopped
2 tablespoons lime juice
½ teaspoon fine sea salt
½ teaspoon freshly ground pepper
¼ cup (60ml) olive oil

Instructions:
Wash the quinoa by placing it in a fine-mesh colander and rinsing thoroughly.
Place all the ingredients in a large pot, stir gently for 1 minute to dissolve the salt, and bring to a boil. Reduce heat to low, cover, and cook for 30 minutes, without stirring.
Fluff the cooked quinoa with a fork and reserve until ready to serve.
In a bowl, mix all the ingredients for the sumac rub and set aside.
Arrange the fish fillets, skin-side down on a rimmed sheet pan lined with parchment paper. Brush both sides with the olive oil and lime juice mixture. Sprinkle the sumac rub all over the fish. Cover with plastic wrap. Keep chilled in the fridge until ready to cook (15 minutes to 1 hour).
Shortly before you are ready to serve, preheat the oven to 450˚F (230˚C). Uncover the sheet pan, place it in the oven and bake for 15 to 20 minutes, until fish is cooked through.
Meanwhile, mix all the ingredients for the green sauce topping and set aside.
Remove the fish from the oven and place 1 tablespoon of the topping on each fillet. Serve with quinoa.
Persian Celery Stew With Mushrooms (Khoresh-e Karafs)

Ingredients:
½ cup (120ml) olive oil
1 ½ lb (675g) 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 (80g) chopped fresh parsley
½ cup (40g) chopped fresh mint, or 1 tablespoon dried mint
3 tablespoons dried fenugreek leaves
Persian rice for serving (optional)

Instructions:
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.