Vegan Khoresh Rivas (Persian Rhubarb Stew)

Anastasia

5 years ago

I never tried rhubarb in savory recipes. It is amazing in pies, muffins and sweet dumplings. But actually it is a vegetable so I wanted to try it in a different way.

Looking online I found plenty recipes of Persian rhubarb stew, all made with meat. Only replacing meat with soya chunks or textured vegetable protein (TVP) I made vegan Khoresh Rivas. The result was amazing – juicy, crispy and refreshing thanks to sour rhubarb and lots of fresh mint.

I’m very pleased with this new flavor combination and will definitely try different variations of this dish.

First boil soya chunks for 7-10 minutes. Drain and squeeze the excess liquid out.

Heat oil in a pan over medium heat.

Sauté onions until soft and then add garlic. Stir for a minute. Now add soya chunks and turmeric powder. Cook for another few minutes.

Cover with water or vegetable stock around 1/2 inch above the “meat”. Let it simmer for 10 minutes.

Meanwhile heat oil in separate small skillet.

Quickly sauté chopped parsley and mint until they are wilted. Transfer to soya meat and stir.

After 10 minutes of cooking chop rhubarb into 1/2 inch pieces and add to the pan together with soaked saffron, coconut sugar, salt and pepper. Simmer for another 5-7 minutes.

Taste and adjust the seasoning. You may need more sugar depending on tartness of your rhubarb.

Switch off the heat and serve with rice or flatbread.

Vegan Khoresh Rivas (Persian Rhubarb Stew)

Vegan Persian rhubarb stew made with soya chunks and lots of fresh mint.

Author: Anastasia
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 minutes
Yield: 3
Category: Main course
Cuisine: Persian

Ingredients

1 C soya chunks (TVP)
150g rhubarb
1 medium onion, diced
2 garlic cloves, minced
bunch of parsley (leaves only), chopped
bunch of mint leaves, chopped
pinch of saffron, soaked in 1 tbsp of hot water
1/2 tsp turmeric powder
1-2 tbsp coconut sugar
salt and black pepper to taste
oil for cooking
water or vegetable stock

Instructions

Boil soya chunks for 7-10 minutes. Drain and squeeze the excess liquid out.
Heat oil in a pan over medium heat.
Sauté onions until soft and then add garlic. Stir for a minute. Now add soya chunks and turmeric powder. Cook for another few minutes.
Cover with water or vegetable stock around 1/2 inch above the “meat”. Let it simmer for 10 minutes.
Meanwhile heat oil in separate small skillet.
Quickly sauté chopped parsley and mint until they are wilted. Transfer to soya meat and stir.
After 10 minutes of cooking chop rhubarb into 1/2 inch pieces and add to the pan together with soaked saffron, coconut sugar, salt and pepper. Simmer for another 5-7 minutes.
Taste and adjust the seasoning. You may need more sugar depending on tartness of your rhubarb.
Switch off the heat and serve with rice or flatbread.