Persian Stew with Rhubarb

Here we offer a delicious main meal using rhubarb. It is adapted from a traditional Persian recipe.

Serving Size: 4

Ingredients:

• 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

Directions:

1. 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.
2. Cut the seitan in bite sized pieces.
3. Chop the onions.
4. Clean the parsley and mint, remove mint leaves from the stem and chop both the parsley and mint.
5. Place a splash of oil in the bottom of a large frying pan.
6. When the oil is hot, place the seitan pieces in the oil and brown on both sides.
7. When the seitan is browned, add the onions and cook until glassy.
8. Add a splash of water or the broth from cooking your won seitan and turmeric.
9. Add the chopped parsley and mint and cover to stew for 5-10 minutes.
10. 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.
11. 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.
12. Evenly mix the cornstarch paste into the stew liquid.
13. Clean and cut the rhubarb into 1½ inch bite sized pieces.
14. Place the rhubarb pieces on top of the stew,.
15. 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.
16. Sere the stew on a bed of rice.

Notes:

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.