Persian Celery Sauce (Khoreshe Karafs)
For a vegetarian version of this dish: melt 1/4 cup butter and olive oil in a large skillet. Add fennel, onion, celery, and lima beans; cook and stir until soft, about 20 minutes. Add parsley, cinnamon, nutmeg, and lemon juice; cook over low heat until sauce consistency forms, adding water as needed, about 20 minutes more.
An excellent alternative to serving this dish over rice is to add red quinoa to the dish (along with the appropriate amount of water).