500 g cooked kidney beans(2 cans or see other protein options above)
2 cup vegetable stock(using a vegetable stock cube)
salt to taste(depends on stock cube salt )
1 tsp black pepper
250 g rhubarb stalks(about 1 small stalk per person)
Instructions
Fry the onion in hot oil on low heat until beginning to brown (10 mins). Then add the mint, parsley, and a little salt. Mix and fry for 2 mins.
Move the herb mixture to one side of the pan and add the protein to the other side. If you are using beans, they don't need much frying. If you are using substitute meat pieces, add a little more oil and fry until golden brown, adding turmeric towards the end.
Pour in the vegetable stock, stir, and leave to cook until the liquid has reduced a little (about 10 mins). If you like, add more salt and pepper. Some stock may be salty enough already.
Slice the rhubarb about 3cm long and add to the pan. Make sure the rhubarb is covered by liquid so it cooks through. You can stir it briefly but then leave it because the rhubarb breaks up easily. Add more water if needed but in the end we don't want too much liquid. Serve on rice (preferably prepared Iranian-style - see above for recipe link).
Recipe Notes
Serve this Rhubarb Stew on traditional Tahdig: soft rice with crispy potatoes. Did you make this recipe? Tag @vegan_middle_east on Instagram or comment below.