Spicy Cold Braised Celery

• 8 stalks celery, cut crosswise on a diagonal into thirds, leaves reserved
• 1 tablespoon unsalted butter
• 6 scallions, chopped
• 3 cups chicken broth
• 2 tablespoons coriander seeds, finely crushed
• 1 tablespoon celery seeds, crushed
• 1/4 teaspoon chili-pepper flakes
• 2 tablespoons lemon juice
• 2 teaspoons salt
• 1 small bunch fresh cilantro

1. Boil the celery in lightly salted water for 1 minute.
2. Drain, cool under cold running water and set aside.
3. Melt the butter in a large nonstick skillet and saute the scallions for 2 minutes, stirring frequently.
4. Add the broth, coriander seeds, celery seeds and chili-pepper flakes and simmer for 15 minutes.
5. Add the celery and lemon juice.
6. Cover, reduce heat to very low and simmer until the celery is tender, 10 to 12 minutes.
7. If more than 1 cup of broth remains, remove the celery and continue cooking until the broth has reduced.
8. Recombine celery and broth in a flat container, add the salt and refrigerate, covered with tinfoil, for 1 hour.
9. Chop 1/2 of the cilantro leaves with the celery leaves and add to the celery.
10. Sprinkle the remaining cilantro on top and serve.

stalks celery, unsalted butter, scallions, chicken broth, coriander seeds, celery seeds, chilipepper, lemon juice, salt, cilantro

Taken from cooking.nytimes.com/recipes/9596 (may not work)