Persian Rhubarb Stew with Chickpeas and Lentils

Anastasia

5 years ago

After making my Vegan Khoresh Rivas I was thinking about another variation of this Persian rhubarb stew. Rather than adding actual meat replacements I switched to more whole food style.

Chickpeas and lentils work really well in this recipe. This time I replaced half of rhubarb with celery so the stew is less sour, has more complex flavor but still tastes very refreshing.

Heat oil in a pan over medium heat. Sauté onion until soft and translucent. Stir in minced garlic and cook for a minute. Now add celery, turmeric powder, lentils and stir again. Pour water or vegetable stock about an inch above the lentils. Cover and cook for 10 minutes.

Meanwhile heat oil in a small skillet. Briefly sauté parsley and mint leaves until they are wilted.

Add sautéed herbs and soaked saffron to the lentils. Continue cooking uncovered for another 10 minutes or until lentils are done.

Taste the lentils for doneness and add chickpeas, rhubarb, sugar, salt and pepper. Depending on a tartness of your rhubarb you may want to add more sugar or bright it up with some lemon juice. Simmer for 5 minutes and switch off the heat.

Serve over rice, quinoa or any grains of your choice.

Persian Rhubarb Stew with Chickpeas and Lentils

Rhubarb stew with chickpeas and lentils – refreshing Persian dish.

Author: Anastasia
Prep Time: 5 min
Cook Time: 27 min
Total Time: 32 minutes
Yield: 2
Category: Main course
Cuisine: Persian

Ingredients

1 C cooked chickpeas
1/3 C brown lentils
1 medium onion, diced
2 garlic cloves, minced
1 celery stalk, cut into 1-inch pieces
1 rhubarb stalk, cut into 1-inch pieces
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 tbsp coconut sugar
salt and black pepper to taste
oil for cooking
water or vegetable stock
fresh lemon juice (optional)

Instructions

Heat oil in a pan over medium heat. Sauté onion until soft and translucent. Stir in minced garlic and cook for a minute. Now add celery, turmeric powder, lentils and stir again. Pour water or vegetable stock about an inch above the lentils. Cover and cook for 10 minutes.
Meanwhile heat oil in a small skillet. Briefly sauté parsley and mint leaves until they are wilted.
Add sautéed herbs and soaked saffron to the lentils. Continue cooking uncovered for another 10 minutes or until lentils are done.
Taste the lentils for doneness and add chickpeas, rhubarb, sugar, salt and pepper. Depending on a tartness of your rhubarb you may want to add more sugar or bright it up with some lemon juice. Simmer for 5 minutes and switch off the heat.
Serve over rice, quinoa or any grains of your choice.