Description
This Persian Rhubarb and Herb Stew is a vibrant and refreshing dish featuring tender rhubarb, fresh herbs like parsley, mint, and scallions, enriched with turmeric and white beans for a nutritious and comforting meal. Slow simmered to meld the tartness of rhubarb with aromatic herbs, this stew is perfect served warm alongside steamed rice or flatbread.
Ingredients
Scale
Vegetables and Herbs
- 1 medium onion, finely chopped
- 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
Pantry Items
- 2 tablespoons vegetable oil
- 1 teaspoon turmeric
- Salt and freshly ground black pepper, to taste
- 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
- 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, which brings out the onion’s natural sweetness.
- Add spices: Stir in turmeric, salt, and freshly ground black pepper. Cook for 1 minute to let the spices release their aroma and flavor.
- Cook the 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 herbal notes.
- Add rhubarb: Stir in the rhubarb pieces and cook for another 2 minutes, allowing the rhubarb to begin softening slightly.
- Combine remaining ingredients: Add the cooked white beans, lemon juice, and water or vegetable broth. Bring the mixture to a gentle simmer to blend flavors.
- Simmer the stew: Cover the pot and cook on low heat for about 25-30 minutes until the rhubarb is tender but still holds its shape, ensuring a balanced texture.
- Adjust seasoning: Taste the stew and adjust the seasoning as needed. If the rhubarb is too tart, add a little sugar to balance the flavor.
- Serve: Serve the stew warm, ideally accompanied by steamed rice or flatbread for a full, satisfying meal.
Notes
- Use mild rhubarb stalks to avoid excessive tartness; if needed, adjust sweetness with sugar.
- Cook the stew gently on low heat to prevent the herbs from losing their bright flavor.
- This stew is excellent served with fluffy basmati rice or traditional Persian flatbread.
- For a heartier dish, you can add more white beans or toss in some baby spinach at the end.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Persian
