Recipe Vegan Khoresh Rivas (Persian Rhubarb Stew)
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Auteur : AnastasiaInternet : https://www.slavicvegan.com/2019/06/22/vegan-khoresh-rivas-persian-rhubarb-stew/
Servings: 3
INGRÉDIENTS
PRÉPARATION
INGRÉDIENTS
- 1 cup soy chunks (TVP)
- 150 g rhubarb
- 1 medium onion, diced
- 2 cloves garlic, minced
- bunch parsley (leaves only), chopped
- bunch mint leaves, chopped
- pinch saffron, soaked in 1 tablespoon hot water
- 1/2 teaspoon turmeric powder
- 1-2 tablespoons coconut sugar
- salt and black pepper to taste
- cooking oil
- water or broth vegetables
PRÉPARATION
- Boil the soy chunks for 7 to 10 minutes. Drain and squeeze out any excess liquid.
- Heat the oil in a skillet over medium heat.
- Sauté the onions until softened, then add the garlic. Stir for one minute. Then add the soy chunks and turmeric powder. Cook for a few more minutes.
- Cover with water or vegetable stock to about 1.25 cm above the meat. Simmer for 10 minutes.
- Meanwhile, heat the oil in a separate small skillet.
- Quickly sauté the chopped parsley and mint until wilted. Transfer to the soy sauce and stir. After 10 minutes of cooking, cut the rhubarb into 1.25 cm pieces and add it to the pan along with the soaked saffron, coconut sugar, salt, and pepper. Simmer for another 5 to 7 minutes. Taste and adjust the seasoning. You may need more sugar depending on the tartness of your rhubarb. Turn off the heat and serve with rice or flatbread.
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