Rhubarb Stew

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

Khoresht-e-Rivas

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

Ingredients

Asia
Iran
Stew
Gluten-free

Ingredients

Method