Comments on: Ingredient of the Week: Rhubarb // Persian Rhubarb and Beef with Rice http://katieatthekitchendoor.com/2013/05/30/ingredient-of-the-week-rhubarb-persian-rhubarb-and-beef-with-rice/ Globally-inspired, seasonal recipes Thu, 03 Oct 2013 11:24:33 +0000 hourly 1 https://wordpress.org/?v=5.3.2 By: katieatthekitchendoor http://katieatthekitchendoor.com/2013/05/30/ingredient-of-the-week-rhubarb-persian-rhubarb-and-beef-with-rice/#comment-9646 Thu, 03 Oct 2013 11:24:33 +0000 http://katieatthekitchendoor.com/?p=4263#comment-9646 Amir – thank you so much for your comment. It’s fascinating for me to hear the stories people associate with certain foods, especially for recipes like this which are more of an experiment for me. I’m so glad you enjoyed the post – and I’ll have to seek out some Persian rice for next time!

]]> By: Amir Sabbagh http://katieatthekitchendoor.com/2013/05/30/ingredient-of-the-week-rhubarb-persian-rhubarb-and-beef-with-rice/#comment-9638 Wed, 02 Oct 2013 23:53:11 +0000 http://katieatthekitchendoor.com/?p=4263#comment-9638 Katy,
Reading this post made my night!
I was born in Iran and this was always my dad’s favorite dish. In fact Rhubarb has a short season in Mashhad (Northeast Iran, near Turkmenistan where I was born) so in that four week window of Rhubarb pick, my dad begged and begged until my mom made him Khorshte Rivas (Rhubarb stew).
It has been more than a decade since I have left Iran but I still replicate these nostalgic recipes and feed them to my Minnesotan wife. This dish is traditionally made with tender lamb and Persian rice (white rice similar to Basmati but shorter grain and more flavorful). The Rhubarbs in Minnesota are a little more stringy and not as juicy as the Persian version but once they are stewed the flavor and aroma is just the same.
Sorry for the long note. Enjoy cooking : )

Amir

]]> By: Diane (@SimpleLivingEat) http://katieatthekitchendoor.com/2013/05/30/ingredient-of-the-week-rhubarb-persian-rhubarb-and-beef-with-rice/#comment-5516 Mon, 17 Jun 2013 13:09:18 +0000 http://katieatthekitchendoor.com/?p=4263#comment-5516 Your recipe is being featured in a rhubarb recipe round up today on Simple Living and Eating. I will be pinning and tweeting it too.

]]> By: katieatthekitchendoor http://katieatthekitchendoor.com/2013/05/30/ingredient-of-the-week-rhubarb-persian-rhubarb-and-beef-with-rice/#comment-5279 Sun, 02 Jun 2013 13:44:26 +0000 http://katieatthekitchendoor.com/?p=4263#comment-5279 That’s a great story – I think about/write about food so much, that sometimes I write a sentence like “most people don’t encounter rhubarb beyond strawberry-rhubarb pie” and I’m not sure if I’m completely lying and actually everyone uses it for something different. Anyway, I hope you enjoy this if you give it a try!

]]> By: eileen http://katieatthekitchendoor.com/2013/05/30/ingredient-of-the-week-rhubarb-persian-rhubarb-and-beef-with-rice/#comment-5249 Fri, 31 May 2013 18:56:50 +0000 http://katieatthekitchendoor.com/?p=4263#comment-5249 I have never heard of using rhubarb quite like this before! Super interesting. That 1800s curative tonic must have been the most mouth-puckering thing ever, too.

]]> By: tinywhitecottage http://katieatthekitchendoor.com/2013/05/30/ingredient-of-the-week-rhubarb-persian-rhubarb-and-beef-with-rice/#comment-5246 Fri, 31 May 2013 14:31:16 +0000 http://katieatthekitchendoor.com/?p=4263#comment-5246 Now I am convinced to cook some rhubarb with beef and rice. Such a simple yet very well spiced entree’. Just the other day my husband picked up some rhubarb at the market and had this puzzled look on his face. I said, “it’s for pie”? So you see…here in the states we typically do use it in sweet dishes. I can’t wait to make this. Thank you!

]]> By: gassengirl http://katieatthekitchendoor.com/2013/05/30/ingredient-of-the-week-rhubarb-persian-rhubarb-and-beef-with-rice/#comment-5245 Fri, 31 May 2013 13:14:17 +0000 http://katieatthekitchendoor.com/?p=4263#comment-5245 Loved reading this! I am totally getting that book. Thanks for sharing!

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