How To Make stew rhubarb in 30 minutes
Vegan Khoresh 'eh Rivas (Persian Rhubarb Stew)

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Ingredients

Adjust Servings:
1 branches Rhubarb
200 g Walnuts ground walnuts
300 g Oyster mushrooms
1 Onion
1 ts Dried mint
100 g Fresh chopped parsley
1 tsp Salt
1 tsp curry powder
1 tsp Red pepper
1 tsp Turmeric
1 ts Pomegranate paste
3 cups Water
3 ts Oil

Nutritional information

100g
Serving Size
150
Calories
10g
Fat
10mg
Sodium
0mg
Cholesterol
150mg
Potassium
10mg
Vitamin C
3mg
Phosphorus
3mg
Magnesium

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This easy Stewed rhubarb recipe is one of the most famous Iranian stews made in spring. The juicy stem of rhubarb has many properties and is a suitable food for all vegetarians.

Features:
  • Gluten Free
  • Healthy
  • Soy-free
  • Suitable for athletes
  • Vegan
Cuisine:

Ingredients

Directions

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Stewed Rhubarb

Stewed rhubarb is a delicious Iranian stew that is only available in the spring, making it a seasonal dish. It is considered a sour food due to its sour taste, and some regions add pomegranate paste to the recipe for extra sourness. Rhubarb is a plant with green and red stems with a sour taste, and it has many fans.

Health Benefits of Rhubarb
Rhubarb Stew: It’s Amazing!

This stew is not only good, it’s amazing! It has juicy chunks of rhubarb in a pool of aromatic herbs and tangy flavors. Turmeric, garlic, ginger, saffron, parsley, and mint all combine to make a delicious, complex, and delightful stew.

Serving

This stew is usually served with pilaf, a type of Iranian steamed rice. Typically pour two glasses of stew for each person and serve it with rice.

My Story

One day in the spring season, I was walking and shopping in the local Turkish market when I saw rhubarb. I always use rhubarb raw or mix it into salads, but I remembered that my mother used to make a very delicious rhubarb stew that tasted wonderful. I decided to share her recipe with you.

Vegetarian Version

The original version of this stew is made with meat (lamb or sheep), but I have prepared a vegetarian version for you. I made it in a very different and unique way by adding ingredients like walnuts, oyster mushrooms, and aromatic vegetables like dry mint to the stewed rhubarb. It is even tastier than my mother’s dish, and I’m sure you’ll like this recipe.

Trust Me!

Rhubarb has unique properties, and I use it in salads and soups. Trust me and try this vegan rhubarb stew recipe. I hope you like it!

Tips and Tricks

  1. Be careful not to add rhubarb to the stew from the beginning because it gets crushed easily.
  2. Cook rhubarb stew on low heat so that the wonderful taste of rhubarb spreads in the stew and settles completely.
  3. You can also add a small amount of dry mint (1 teaspoon) to the stew ingredients.
  4. If you use walnuts in the stew, add less oil to the food and lower the heat so that the walnut oil spreads.
  5. You can use any type of mushroom in the stew or add vegan meat to it.

 

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Steps

1
Done

Pour three spoons of oil into the pot.

2
Done

Chop the onions and fry

3
Done

Reduce the heat, add a spoonful of dry mint, and fry a little.

4
Done

Chop fresh parsley and coriander and add it.

5
Done

Add ground walnuts to the ingredients and fry.

6
Done

Chop the oyster mushrooms by hand.

7
Done

Put the oyster mushroom in the pot and let it fry well with the ingredients.

8
Done

You can add red pepper, salt, or any spice you like.

9
Done

Mix pomegranate paste with a little water and add to the ingredients.

10
Done

Peel the rhubarb.

11
Done

Divide the rhubarb into small pieces and add to the ingredients.

12
Done

Add two cups of water, close the pot lid, and lower the heat until the stew settles.

13
Done

Rhubarb stew is ready after half an hour. You can serve it with rice.

Avatar of Zahra Radan

Zahra Radan

I'm Zahra, and I have been a vegan for 5 years; I publish raw vegan and vegan recipes on VEGi 1 site. I have vegan recipes for all days and meals that even non-vegetarians will love. I try to prove that you will not miss any delicious food by changing to a vegan lifestyle. If you make this dish, share the photo on Instagram or Facebook and tag me with @vegifamily and #vegi1.

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