First up: a flexible, herb-packed Persian mushroom stew.

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COOK THIS NOW

Celery Khoresh

Looking into the fridge and seeing nothing but a few stalks of celery and a pack of mushrooms feels like a classic “nothing-in-the-house-to-cook” situation. But this stew makes use of those two ingredients in a wonderful way. Traditional celery khoresh is made with lamb, but this vegetarian version from Persian cooking maven Najmieh Batmanglij relies on mushrooms for grounded, savory flavor.

It’s flexible even beyond that mushrooms-for-meat substitution. If you don’t have fresh mint and parsley, you can use cilantro, dill, or fennel fronds. No dried fenugreek? Fresh or dried cilantro or a small amount of dry mustard can take its place. No saffron? A dash of dried turmeric or sweet paprika will warm things up nicely.

Making do with what I have,

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