Creamy White Bean and Celery Stew (Khorak Loobiya Safid va Karafs)

Cook the white beans in plenty of water over medium heat until fully tender. Drain thoroughly and set aside.

In a medium pot, combine the cooked beans, chopped celery, and chicken broth.

Bring to a gentle simmer and cook for about 15 minutes, stirring occasionally, until the celery is very soft and most of the broth has been absorbed.

In a small bowl, mix the mayonnaise or French dressing with the chopped cilantro, salt, and black pepper until smooth.

Reduce the heat to low, add the dressing mixture to the pot, and gently fold it in with a fork until evenly combined and creamy.

Remove from heat and serve warm.