Rhubarb is one of those types of vegetables that generally go under the radar. Generally speaking most people, when they think about Rhubarb recipes, the first thought that comes to mind is either jams or pies. For the most part Rhubarb is paired withÂ strawberries for indeed delicious pies, jams, and/or compotes. But I think that today’s Khoresht Rivas is going to give you a brand new appreciation for this vegetable and give you the opportunity to enjoy it as a main course instead of dessert.
Rhubarbs are now in season and can easily be found at local farmers markets or grocery stores. It’s easy to mistake Rhubarb for a red version of celery, but their taste is very different. In fact, Rhubarb has a completely different taste than celery as it is sour. Â Given my love for all things sour, this is definitely a winner stew recipe for me.
What I love about this stew is the fact that it is truly one of the easiest, by Persian food standards, to make! Please note that Rhubarb can be easily overcook, and once it does, it will become mushy and practically pull a disappearing act in your stew. Make sure that once you add it to the stew, it’s not cooked more than 15 minutes.
Ingredients (serves 4 to 6)
1 lb stewing meant
2 medium onions
1 tsp turmeric
3 cups parsley
1 1/2 cups mint
2 lb rhubarb
salt & pepper
SautÃ© onion until just past translucent. Add turmeric, stir, and continue cooking for a couple of minutes longer.
Serve overÂ Steamed Persian Rice.