Wednesday, May 12, 2010

Rhubarb Stew or Khoresht Reevaas

Rhubarb Stew or Khoresht ReevaasIt is spring here and Irish rhubarb has hit the shops. All winter I have been waiting to make Khoresht Reevaas or Rhubarb Stew. In April I posted a recipe for Khoresh Baddemjaan (Eggplant Stew). This stew is almost the same, just make with rhubarb not eggplant.
Rhubarb Stew or Khoresht ReevaasRhubarb Stew or Khoresht Reevaas
severs 4
1 chopped onion
1 tsp oil
1/2 tsp turmeric
1 cup of stewing meat (lamb or beef)
1/4 cup yellow split lentils
1 tsp tomato paste
1 dried lime
salt, pepper, hot pepper
1 tsp mint
1 tsp parlsey
3 stalks rhubarb

In a pot over med heat brown the onion in the oil and turmeric. Add the stewing meat and seal. Add the yellow lentils. Cover with water and bring to the boil. Stir in the tomato paste, drop in the dried lime*, salt, pepper, herbs and hot pepper if you like. Its a good idea to cut the lime in half. Put on the lowest heat and let stew 2 to 8 hours. Just make sure it doesn't dry out.
*Note if you do not have dried lime and or you don't like sour then you can leave out the dried lime as the rhubarb is sour.

Cut the rhubarb in 1 1/2 inch sticks. Drop into the stew for the last 5 min, so they soften but don't turn into a string mess.
Rhubarb Stew or Khoresht ReevaasI've made this stew 2 times this month, 1 beef and 1 lamb. It has a light fresh taste which is perfect for spring. We had our with rice.

18 comments:

  1. Very interesting that a recipe could be made with eggplant, OR with rhubarb. It sounds interesting, but I don't know if anyone else at the house would eat it.

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  2. Interesting!I think making rhubarb stew in this way, make the stew a lit bit sour. I am not quite sure but if you soak them in water for a few hours and then use them might be better. another way is to slow cook it in sugar and then drain it before adding it to the stew. in this case it gets a lit muhsy!

    ReplyDelete
  3. Recipe can also be made with fried potato (fries anyone). But its not the same stew, each one taste different because of the last ingredient. Eggplant is creamy and rich, rhubarb light and fresh, fries heavy and crunchy. I made the eggplant one for you. I think dad added soy and the boys didn't try it. But they did eat all the rice!!!

    I would be happy to 'soak the rhubarb' in sugar for days if you would like, but I believe this stew should be a bit sour (made with eggpplant, rhubarb or potato). How about I just make you dessert with rhubarb?

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