Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Persian Rhubarb and Herb Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 37 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Stew
  • Method: Stovetop
  • Cuisine: Persian
  • Diet: Vegetarian

Description

This Persian Rhubarb and Herb Stew is a flavorful and refreshing dish that combines the tartness of rhubarb with aromatic herbs and tender white beans. Slow-cooked to perfection, it delivers a unique balance of tangy, herbaceous, and savory notes, making it a comforting vegetarian meal perfect for any season.

Ingredients

Main Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 1 teaspoon turmeric
  • Salt and freshly ground black pepper, to taste
  • 1 bunch parsley, finely chopped
  • 1 bunch mint, finely chopped
  • 1 bunch scallions, chopped (white and green parts)
  • 2 to 3 stalks rhubarb, cut into 1-inch pieces
  • 1 cup cooked white beans (like cannellini or great northern beans)
  • 1 tablespoon lemon juice or to taste
  • 2 cups water or vegetable broth

Optional

  • 1/2 teaspoon sugar (if rhubarb is too tart)

Instructions

  1. Heat the oil. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until soft and golden, about 5-7 minutes.
  2. Add spices. Stir in the turmeric, salt, and pepper. Cook for 1 minute until aromatic to release their flavors fully.
  3. Add herbs. Add the chopped parsley, mint, and scallions to the pot. Stir occasionally and cook for 3-4 minutes until the herbs are wilted and fragrant, infusing the stew with fresh flavors.
  4. Add rhubarb. Stir in the rhubarb and cook for another 2 minutes to slightly soften and meld rhubarb’s tartness with the herbs.
  5. Add beans and liquid. Add the cooked white beans, lemon juice, and water or vegetable broth. Bring the mixture to a gentle simmer on medium heat.
  6. Simmer. Cover the pot and cook on low heat for about 25-30 minutes until the rhubarb is tender but still holds its shape without becoming mushy.
  7. Adjust seasoning. Taste the stew and adjust the salt and pepper as needed. If the rhubarb is too tart, add a little sugar to balance the flavors.
  8. Serve. Serve the stew warm with steamed rice or flatbread, making a wholesome and flavorful meal.

Notes

  • The stew is vegetarian and can be enjoyed as a light, healthy meal.
  • If the rhubarb is very tart, balancing with sugar or extra lemon juice can help achieve desired flavor.
  • Use vegetable broth instead of water for a richer taste.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop.

Find it online: https://slsrecipes.com/persian-rhubarb-and-herb-stew-recipe/