Description
This Persian Rhubarb and Herb Stew is a vibrant and refreshing dish that balances the tartness of rhubarb with fresh herbs and creamy white beans. Perfectly spiced with turmeric and gently simmered to tender perfection, this stew offers a unique and wholesome flavor experience ideal for a light lunch or dinner.
Ingredients
Scale
Stew Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1 teaspoon turmeric
- Salt and freshly ground black pepper, to taste
- 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
- 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 oil and sauté onions: 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.
- Add spices: Stir in the turmeric, salt, and freshly ground black pepper. Cook for 1 minute until the spices become aromatic.
- Cook 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.
- Add rhubarb: Stir in the rhubarb pieces and cook for another 2 minutes to combine flavors.
- Add beans and liquid: Add the cooked white beans, lemon juice, and 2 cups of water or vegetable broth. Bring the mixture to a gentle simmer.
- Simmer stew: Cover the pot and cook on low heat for about 25-30 minutes until the rhubarb is tender but still maintains some texture.
- Adjust seasoning: Taste the stew and adjust salt and pepper as needed. If the rhubarb tastes too tart, stir in up to 1/2 teaspoon of sugar to balance the flavors.
- Serve: Serve the stew warm alongside steamed rice or flatbread for a complete meal.
Notes
- Adjust the amount of sugar based on the tartness of your rhubarb stalks.
- This stew can be made vegetarian or vegan by using vegetable broth and ensuring beans are used instead of meat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Great served as a comforting lunch or light dinner, especially during spring and summer when rhubarb is in season.
