How To Make stew rhubarb in 30 minutes
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- خواندن 5 دقیقه
Rhubarb stew is one of the most famous types of spring stews, sour and delicious, which is prepared with sour rhubarb stems. Rhubarb is one of the mountain vegetables for the spring season, which grows naturally and does not need irrigation. Rhubarb has a sour, juicy and characteristic stem.
In Iranian cuisine, rhubarb is used raw and cooked in salads and stews, but it is also cooked in two general ways, together with small meatballs, paste, and onion, and in another way, with ground meat, mint and parsley. In addition, rhubarb is used to make rhubarb pilaf, syrup, jam, pickle, tart, cake, dessert, compote, marmalade, drinks, etc.
Rhubarb stew is usually cooked with stewed meat that includes lamb and veal, but it can also be prepared with white meat such as chicken and turkey. In addition, you can prepare this stew without meat and completely vegetarian.
Ingredients needed to prepare rhubarb stew:
Stew meat 250 grams
Rhubarb 300 grams
Chopped mint and parsley 200 grams (150 grams of parsley, 50 grams of mint)
1 onion
Butter 20 grams
As much water as necessary
Salt, pepper and turmeric as needed
How to prepare rhubarb stew:
To prepare rhubarb stew, first wash the rhubarb and remove the thin skin from the rhubarb stems and chop it into equal pieces. Then finely chop the onion and fry it with oil, then add the minced meat to the onion, fry it, and then pour some water on it, when the water boils, reduce it so that the meats are cooked on a gentle heat and become soft. .
Chop the parsley and mint (if you don't have fresh mint, you can use some dry mint) and fry in some oil until they soften and add to the cooked meat and let it boil a little. After 30 minutes, add chopped rhubarb and measure salt and pepper. Let the stew rest for another 15 minutes, then serve with rice.
To prepare rhubarb stew, add 1 tablespoon of tomato paste and some saffron to it.
Rhubarb stew with cobs:
Ingredients: For 4 people
Rhubarb, one and a half kilograms
Half a kilogram of boneless meat
1 onion
Half a teaspoon of grated saffron
Salt and pepper as needed
Cobs 150-200 grams
Tomato paste 1 tablespoon
How to prepare rhubarb stew with cobs:
Authentic rhubarb stew is prepared without cobs, but for whatever reason you want to prepare this stew with cobs, just add between 150 and 200 grams of cobs to the recipe of Majlisi rhubarb stew. First, soak the cob for two hours to remove the swelling.
After you have added the stewed meat and fried it, rinse the cob and let the excess water drain out, then add it to the pot. Fry the cob for a few minutes until it is slightly fried, then add water to cook.
After cooking, add melted saffron powder and tomato paste to it. Finally, add rhubarb and drink after 30 minutes.
Rhubarb and chicken stew:
Ingredients for rhubarb stew with chicken:
Rhubarb 500 grams
4 pieces of chicken breast
2 onions
Parsley 200 grams
Dry mint 2 tablespoons
Salt and pepper as needed
How to prepare rhubarb stew with chicken:
To make rhubarb stew with chicken, first wash the rhubarb and remove the thin skin from the rhubarb stems and chop into equal pieces.
Then chop 1 onion and fry it with oil. Add the chicken pieces to the onion and pour salt, pepper and some water into it, reduce the flame as soon as the water boils and cook on low heat.
Read more: How to prepare celery stew
While cooking the chicken, wash the parsley and finely chop it, then finely chop 1 onion and fry it with some oil until it becomes soft, add the chopped parsley and dry mint to the onion and fry it for a few minutes. When the chickens are cooked, add the vegetables to the cooking chickens and let the stew simmer for another 40 minutes.
After cooking the stew, add chopped rhubarb, measure salt and pepper and let the stew simmer slowly for half an hour, then serve the rhubarb stew with rice.
You can also use chopped chicken.
Features of rhubarb:
Rhubarb has a cold nature and contains various vitamins and minerals. For all body parts, it is considered a very privileged food and has a wonderful and miraculous effect. It is astringent and is useful for strengthening the stomach and liver. Eating 100 grams of rhubarb juice or rhubarb paste is useful for patients with fever and anorexia and cures jaundice, weakness and obsession. It cures gall and heart irritation and is useful for typhoid and hot bilious diarrhea and is an anthelmintic. Eating rhubarb should not be forgotten in the diet. Rhubarb is used to prepare stew, compote, jam and syrup. Try not to overdo it with rhubarb.
It is very useful to consume rhubarb juice along with carrot, celery, cucumber and apple juice, and one third of rhubarb juice and two thirds of other ingredients can be consumed every day. Rhubarb is also appetizing and useful for treating constipation, and this plant is rich in mineral elements and various vitamins and can help digestion.
Rhubarb has a laxative and appetizing effect and is useful for increasing appetite and constipation. Consumption of rhubarb is dangerous for those suffering from kidney stones and bladder problems.
The milk of mothers who eat rhubarb produces diarrhea in babies. Rhubarb is a tonic for the heart and nerves and is useful for treating hemorrhoids.
Rhubarb is known as an activator of the digestive system, a transporter of bile salts and a stimulant of liver secretion.
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