Kurdish Rhubarb Braise with Aromatic Herbs

Name: Kurdish Rhubarb Braise with Aromatic Herbs
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: Servings: 4
Cuisine: Iranian
Ingredients: 4 tablespoons vegetable oil, butter or ghee; 1 small onion, peeled and thinly sliced; 2 tablespoons sugar; 1 fresh tomato, peeled and sliced; 3½ cups vegetable stock* or water; ½ teaspoon ground saffron diluted in 2 tablespoons hot water; 2 tablespoons fresh lime juice; 4 cloves garlic, crushed and peeled; 1 red hot chili, seeded and chopped, or ½ teaspoon chili paste; 2 teaspoons salt; ½ cup chopped fresh cilantro; ⅔ cup yellow split peas, picked over and rinsed; ½ cup chopped fresh dill; ½ cup chopped fresh chives; ½ cup chopped fresh mint or 2 tablespoons dried mint; ½ teaspoon freshly ground black pepper; 3 cups chopped fresh parsley; ¼ teaspoon ground turmeric

Preparation info

Servings:
4

Difficulty
Easy
Ready in
1 hr 40

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Rhubarb, which appears to have originated in eastern Asia, has been valued since antiquity in China as well as classical Greece, Rome and Iran for its medicinal properties: It is said to cleanse the blood and purify the system. It is also delicious to eat. It grows well in high, cold climate zones such as the Himalayas or the Pir Omar Mountains of Kurdistan, where this dish originated in the camps of Kurdish mountain nomads.

Ingredients

Asia
Iran
Kurdistan
Main course
Gluten-free
Vegan
Southeast Asia

Ingredients

Method