Learn how to prepare rhubarb stew and cook it!

Rhubarb stew is one of the most popular spring stews, sour and tasty, which is prepared with the sour stem of the rhubarb plant. Rhubarb is one of the mountain vegetables that is special for the spring season, which grows naturally and does not need irrigation. Rhubarb has a sour and juicy stem with many characteristics, and this sour and tasty stem is used in rhubarb stew. In Iranian cuisine, rhubarb vegetable is used raw and cooked in salads and stews, but it is cooked in two general ways, together with small meatballs, paste and onion, and in another way, it is also cooked with ground meat and mint and parsley. In this article from Khansalar, which is related to how to prepare rhubarb stew, we introduce how to prepare rhubarb stew with red meat, how to prepare rhubarb stew with cobs, and how to prepare rhubarb stew with chicken.

Rhubarb stew is one of the most popular Iranian(Persian) Foods in Toronto.

Different ways to prepare rhubarb stew

There are different recipes for making celery stew, and we will introduce some of them below.

How to prepare rhubarb stew with red meat

Rhubarb stew is usually cooked with stewed meat that includes lamb and veal. Next, we introduce how to prepare rhubarb stew with red meat.

The necessary ingredients for rhubarb stew include the following:

• Two hundred and fifty grams of stewed meat
• One hundred and fifty grams of chopped parsley
• Fifty grams of chopped mint
• Three hundred grams of rhubarb
• Twenty grams of butter
• One onion
• To the required amount of water
• Salt, pepper, turmeric as needed

The steps for preparing rhubarb stew are as follows

First stage

In the first step, wash the rhubarb and cut the thin skin on the rhubarb stem, and then divide the rhubarb into equal pieces.

Second stage

At this stage, peel and wash the onions. Then finely chop the peeled onions. Fry the chopped onions with oil until they become light and soft.

Third level

Add stewed red meats to onions and fry with oil and onions. After the meats are roasted a little and their color changes, pour some water on the meats and let the water boil. After the water boils, lower the flame and let them cook on a gentle heat and the brains are cooked.

The fourth stage

First, clean and wash the parsley and mint and put them in a colander to drain the water. Then chop the parsley and mint. (If you don’t have access to fresh mint, you can use dry mint.) Then fry the chopped mint and parsley in some oil until they soften.

The fifth stage

Add the chopped fried vegetables to the meat so that they boil together a little. After 30 minutes, add chopped rhubarb and measure salt and pepper. Allow the rhubarb stew to cook for another 15 minutes and then serve with rice.