# Tuesday, February 03, 2004

I’m not sure how, but some how or another Jason went from chicken livers to rhubarb, so now I’m thinking about rhubarb. 

Makes a fine pie, especially with strawberries or blueberries.  I’ve also had good luck with strawberry/rhubarb crisps or crumbles.  Up the topping over what you’d use for apples, since rhubarb gives off a lot of liquid. 

My absolute favorite rhubarb thing is a Persian lamb (or beef) and rhubarb stew (or “khoresh”).  Truly amazing.  Take some cubed lamb or beef and brown it with onions, then add some cinnamon, preferable true cinnamon from Penzey’s or your favorite serious spice source.  Add water or stock to cover and then simmer until the meat is tender.  Then add some cut up rhubarb, and lots of parseley, like a bunch worth or more, and some fresh or dried mint and salt & pepper to taste.  Cook until the rhubarb is just tender, then serve up with Persian saffron rice.

Truly amazing.  It’s worth getting the good cinnamon for, and some quality mint.  I use dried Bulgarian spearmint, also from Penzey’s. 

There are some other really great Persian meat/fruit combinations, like chicken and pomegranate, and beef w/ peaches.  Check out Najmieh Khalili Batmanglij’s New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies for all this and more.  It’s my favorite Persian cookbook.  I have a couple others that I can’t think of titles for right now.  Maybe it’ll come to me.

Tuesday, February 03, 2004 10:23:57 PM (GMT Standard Time, UTC+00:00)  #    Comments [0]
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