This came together pretty fast. I soaked kidney beans over night and cooked them for 12 minutes in the pressure cooker. Later that day I brought them to a simmer, added a chopped celery head, fresh dill, fresh cilantro, advieh, turmeric and Persian dried limes. I simmered this a while until it thickened up and the celery was how I like it. I served over basmati rice. This traditionally has mint leaves too but I didn’t have any.

Advieh is a Persian spice mix.