![]() If you prefer to cook with whole foods, use kidney or black beans. Rhubarb Stew can be made with a variety of protein options instead of meat. The trip to the hills is not wasted as many other herbs are also usually collected and used for stews and breads. The rhubarb on the mountains of Iran can be picked around April. To pick, snap off the poisonous leaves and take home the crunchy red/green stalks. Rhubarb is such an easy plant to grow in the garden. In the UK, early varieties of rhubarb are available from April and some go through to July. As well as the leaves, the stalks also contain oxalates which can cause kidney stones if eaten in abundance. However, the strength of rhubarb can also be seen in its toxicity. From improving digestion, to treating a range of physical and psychological disorders. Globally, rhubarb has been applied medicinally for many centuries. Rheum Ribes is a little sweeter than UK rhubarb and is often eaten raw as well as cooked in jams. However, with rhubarb as the main ingredient in Khoresht Rivas, nothing else is needed to give the dish that classic sharp taste. Iranian stews (Khoresht) usually use a souring agent such as verjuice, pomegranate juice, or dried lime (which create a balanced flavour when served with rice and tahdig). Of course, rhubarb is well known for its strong sour flavour and this matches Iranian cuisine perfectly. Now, in Iran and surrounding countries, a wild species ( Rheum Ribes) grows on rocky hillsides and is incorporated into the local cuisine to aid digestion as well as for taste. This suggests that rhubarb was introduced to Iran and then spread to nearby countries through trading, taking the Persian name with it. The Persian word for rhubarb, ‘ریواس’ or ‘rivas’, is similar to the translations in Arabic, Turkish, Kurdish, and even Russian because they are all influenced by the Ancient Persian word. It is valued for various medicinal properties and for being easy to grow. ![]() Thought to have originated in China, rhubarb is now eaten around the world. This Iranian rhubarb stew is savoury and sour, full of vegan protein and super healthy! History of Rhubarb in Iran Khoresht e Rivas is the perfect way to use homegrown rhubarb. ![]()
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