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: ½ teaspoon ground saffron diluted in 2 tablespoons hot water; 3½ cups vegetable stock* or water; 1 fresh tomato, peeled and sliced; ¼ teaspoon ground turmeric; 4 tablespoons vegetable oil, butter or ghee; ½ cup chopped fresh mint or 2 tablespoons dried mint; 3 cups chopped fresh parsley; 1 red hot chili, seeded and chopped, or ½ teaspoon chili paste; 1 small onion, peeled and thinly sliced; 4 cloves garlic, crushed and peeled; ½ cup chopped fresh chives; 2 tablespoons fresh lime juice; 2 tablespoons sugar; ½ cup chopped fresh dill; ½ cup chopped fresh cilantro; ⅔ cup yellow split peas, picked over and rinsed; ½ teaspoon freshly ground black pepper; 2 teaspoons salt

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.