Persian Stew with Rhubarb
Here we offer a delicious main meal using rhubarb. It is adapted from a traditional Persian recipe.
Serving Size: 4
- 1 pound seitan (bought or made from 2 pounds flour)
- 2 large white onions, chopped
- 1 teaspoon turmeric
- 2 cups chopped parsley
- 1 cup chopped mint
- 2 lbs. (about 6-8 stalks) rhubarb, clean and cut
- 1-2 tablespoons sugar or sweetener of choice
- salt and pepper to taste
- oil for cooking
- 1 teaspoon cornstarch, optionally
- 1½ cups rice
- Prepare the rice. We used Basmati rice, washed and soaked for an hour then cooked with saffron or turmeric. Regular white rice is also fine for this meal.
- Cut the seitan in bite sized pieces.
- Chop the onions.
- Clean the parsley and mint, remove mint leaves from the stem and chop both the parsley and mint.
- Place a splash of oil in the bottom of a large frying pan.
- When the oil is hot, place the seitan pieces in the oil and brown on both sides.
- When the seitan is browned, add the onions and cook until glassy.
- Add a splash of water or the broth from cooking your won seitan and turmeric.
- Add the chopped parsley and mint and cover to stew for 5-10 minutes.
- Taste the stew liquid, you may want a touch of sugar. Begin by adding 1 tablespoon, that may be enough, otherwise, add the 2nd tablespoon.
- Check the liquid of the stew. If it is too liquid and you would prefer thicker, add 1 teaspoon of cornstarch mixed with 4 tablespoons water.
- Evenly mix the cornstarch paste into the stew liquid.
- Clean and cut the rhubarb into 1½ inch bite sized pieces.
- Place the rhubarb pieces on top of the stew,.
- Place a lid on top of the stew and cook for 5-10 minutes. When the rhubarb is soft, but still has it’s shape, the stew is ready to be served.
- Sere the stew on a bed of rice.
If you make your own seitan, then that should be done first – early in the morning. Otherwise, the meal can be prepared in ½ hour – 45 minutes.