Name: Rhubarb Stew (Khoresht-e-Rivas)
Yield: This makes a stew large enough for 4–6 people.
Cuisine: Iran
Ingredients: 1 small bunch mint (or 60 g dried mint); 1 teaspoon ground turmeric; ½ bottle sour grape juice (or 2 tablespoons lemon juice); 1 small bunch parsley (or 60 g dried); 1 large onion, chopped; 1 small bunch coriander (or 60 g dried); 1 large bundle rhubarb, washed and peeled (if large, mature stalks); a little butter; 1 skinned chicken; salt and pepper; 2 dessertspoons fresh or pickled sour grapes (optional)

Preparation info

This makes a stew large enough for
4–6
people.

Difficulty
Medium

Appears in

Persia in Peckham

By Sally Butcher

Published 2007

About

‘Ooh no!’, we hear you cry. Rhubarb is something that many people find at best unpleasant. One is forced to consume it with custard when one is a child. That slimy sharpness can leave a psychological scar, and I have seen grown men weep rather than face a rhubarb crumble.

This recipe may thus be regarded as therapy for rhubarbo-phobes. It is really nice. Trust me. I like Marmite too. My mother would like readers to know that this recipe has her full endorsement, it is her favourite