Persian Rhubarb Stew and Rice (Xorešte Rivas)

Submitted by:
Mohammad Malekmohammadi, Frankfurt am Main, Germany
Linguistics, Armenian language

Image Source: Author

Ingredients

350g lamb meat, cut into 4-inch pieces
4 stalks fresh rhubarb, cut into 20-inch pieces
2 cup fresh parsley and coriander, chopped
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1 tablespoon dried mint (or 3 sprigs of fresh mint, finely chopped
1/2 teaspoon grated ginger
1 teaspoon grated garlic
1/4 teaspoon ground saffron, dissolved in hot water (optional)
1 medium-large onion, sliced

1. At first cook onion with butter and lamb meat until browned. Then add mint, turmeric, and spices, after that parsley and coriander.

2. Add half a litre of boiling water and let the meat cook slowly.

3. Finally, add the rhubarb and 10 minutes later the stew is ready.

Background

Rhubarb grows wild in the foothills of the Zagros and Alborz mountains of Iran during spring. The root of this plant has been traded from Iran to other parts of the world.
This plant is also known as a medicinal plant and contains vitamins, various minerals that are useful for strengthening the stomach and liver. In traditional Iranian medicine, eating rhubarb is recommended for patients with fever and anorexia, and kidney stones. Especially in the spring, when the human body needs to cleanse and recover from heavy winter foods.
In ancient Iranian religious beliefs, the story of human creation is linked to the rhubarb plant, which has two branches. The first human pair grew as rhubarb from the earth. Totemism is one of the doctrinal phenomena of human societies. In fact, it is a belief in the totemism of plants that dates back to the Neolithic period.
Rheum ribes. Pers. ریباس ribās, ریواس rīvās, rēvās. arab. ریواج rīvāǰ, ریباج rībāǰ.

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