(Persia Digest) - Rhubarb stew is one of the popular Iranian stews that is known as a seasonal stew because rhubarb is not always available. Rhubarb stew has a variety of recipes, and in some cities it is cooked with a variety of ingredients, such as pomegranate paste and split peas.
Rhubarb has many properties, including skin rejuvenation, fighting against a variety of infections, the prevention of certain cancers, and detoxification of the body.
Ingredients (serves four):
3 Medium onions
Salt, turmeric, pepper and oil to taste
Heat some oil in the pan and add the diced onions. When the onion is caramelized, add the turmeric and pepper and stir.
Cube the meat into medium-sized pieces and add to the onions. Wait twenty minutes for the meat to change color and the spice flavors to blend in.
The onions will cook away slowly with the meat and not smell of fat.
Now add a little water to the pan and wait until the meat is thoroughly cooked.
Peel the rhubarbs and chop them into 3-4 cm pieces and sauté them in a separate pan.
Sauté the chopped mint and parsley separately as well.
Add the fried vegetables and salt to the cooked meat.
The rhubarb must be added in the last 15 minutes of cooking, otherwise it will soften and lose its shape.
As rhubarb is sour enough, it is not necessary to add verjuice or lime juice; however, if you like your stew sour, you can add a flavor of your choice.
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