Critical Moments
- •Removing all rhubarb leaves (toxic)
- •Adding rhubarb at the end to preserve texture
- •Balancing sweet and sour—tasting and adjusting sugar
Prepare the rhubarb
Wash rhubarb stalks and trim off any leaves (leaves are toxic—discard completely). Cut stalks into 4cm pieces. If stalks are very thick (over 2cm), halve them lengthwise first. Set aside.
Critical Step
Rhubarb leaves contain oxalic acid and are poisonous. Always remove and discard all leaves completely. Only the stalks are edible.
Common Mistakes
- •Not removing all leaf material
- •Cutting pieces too small (will disintegrate)
- •Using limp, old rhubarb
Prepare the rhubarb
Wash rhubarb stalks and trim off any leaves (leaves are toxic—discard completely). Cut stalks into 4cm pieces. If stalks are very thick (over 2cm), halve them lengthwise first. Set aside.
Critical Step
Rhubarb leaves contain oxalic acid and are poisonous. Always remove and discard all leaves completely. Only the stalks are edible.
Common Mistakes
- •Not removing all leaf material
- •Cutting pieces too small (will disintegrate)
- •Using limp, old rhubarb
Prepare herbs and bloom saffron
Finely chop parsley and mint leaves. If using saffron, grind with a pinch of sugar and steep in 2 tbsp hot water for 15+ minutes.
Prepare herbs and bloom saffron
Finely chop parsley and mint leaves. If using saffron, grind with a pinch of sugar and steep in 2 tbsp hot water for 15+ minutes.
Brown the onions
Heat 40ml oil in a large heavy pot over medium-high heat. Add diced onion and cook until golden brown, about 10 minutes, stirring occasionally.
Brown the onions
Heat 40ml oil in a large heavy pot over medium-high heat. Add diced onion and cook until golden brown, about 10 minutes, stirring occasionally.
Add spices and brown the meat
Add turmeric to onions and stir for 30 seconds. Increase heat to high, add meat cubes in a single layer, and brown well on at least two sides, about 6-8 minutes total.
Add spices and brown the meat
Add turmeric to onions and stir for 30 seconds. Increase heat to high, add meat cubes in a single layer, and brown well on at least two sides, about 6-8 minutes total.
Add liquid and simmer meat
Add water or stock, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours until meat is very tender.
Add liquid and simmer meat
Add water or stock, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours until meat is very tender.
Sauté the herbs
In a large skillet, heat remaining 40ml oil over medium heat. Add chopped parsley and mint (if using fresh). Sauté for 8-10 minutes, stirring frequently, until herbs are darker and fragrant, reduced by about half.
Critical Step
Sautéing herbs mellows their raw flavor and helps them integrate into the stew. This step prevents a harsh, grassy taste.
Sauté the herbs
In a large skillet, heat remaining 40ml oil over medium heat. Add chopped parsley and mint (if using fresh). Sauté for 8-10 minutes, stirring frequently, until herbs are darker and fragrant, reduced by about half.
Critical Step
Sautéing herbs mellows their raw flavor and helps them integrate into the stew. This step prevents a harsh, grassy taste.
Add herbs to stew
Add sautéed herbs to the pot with the meat. Stir to combine. Continue simmering uncovered for 10 minutes.
Add herbs to stew
Add sautéed herbs to the pot with the meat. Stir to combine. Continue simmering uncovered for 10 minutes.
Add rhubarb
Gently add rhubarb pieces to the stew, distributing them evenly. Add sugar—start with 1 tbsp and adjust based on rhubarb tartness. Do not stir vigorously as rhubarb is delicate. Cover and simmer for 20-25 minutes.
Critical Step
Rhubarb cooks quickly and becomes mushy if overdone. Adding it at the end preserves some texture. The goal is rhubarb that's soft and has released its juice but with some pieces still identifiable.
Common Mistakes
- •Stirring too vigorously (breaks up rhubarb)
- •Cooking too long (rhubarb disintegrates completely)
- •Adding too much sugar initially (can't undo sweetness)
Add rhubarb
Gently add rhubarb pieces to the stew, distributing them evenly. Add sugar—start with 1 tbsp and adjust based on rhubarb tartness. Do not stir vigorously as rhubarb is delicate. Cover and simmer for 20-25 minutes.
Critical Step
Rhubarb cooks quickly and becomes mushy if overdone. Adding it at the end preserves some texture. The goal is rhubarb that's soft and has released its juice but with some pieces still identifiable.
Common Mistakes
- •Stirring too vigorously (breaks up rhubarb)
- •Cooking too long (rhubarb disintegrates completely)
- •Adding too much sugar initially (can't undo sweetness)
Balance and adjust seasoning
Taste the stew carefully. The flavor should be pleasantly tart with underlying sweetness from onions and sugar. Adjust: add more sugar if too sour, add a squeeze of lemon if not sour enough. Add saffron water if using. Adjust salt.
Critical Step
The sweet-sour balance defines this dish. It should lean tart but not mouth-puckeringly so. Every batch of rhubarb is different, so tasting and adjusting is essential.
Balance and adjust seasoning
Taste the stew carefully. The flavor should be pleasantly tart with underlying sweetness from onions and sugar. Adjust: add more sugar if too sour, add a squeeze of lemon if not sour enough. Add saffron water if using. Adjust salt.
Critical Step
The sweet-sour balance defines this dish. It should lean tart but not mouth-puckeringly so. Every batch of rhubarb is different, so tasting and adjusting is essential.
Rest and serve
Remove from heat, cover, and let rest for 10 minutes. The sauce will thicken slightly. Transfer gently to a serving dish, being careful not to completely break up remaining rhubarb pieces. Serve with chelow and tahdig.
Rest and serve
Remove from heat, cover, and let rest for 10 minutes. The sauce will thicken slightly. Transfer gently to a serving dish, being careful not to completely break up remaining rhubarb pieces. Serve with chelow and tahdig.
Resting Required
10 min - Allows flavors to meld and sauce to thicken slightly
