Stew
Kurdish Rhubarb Stew
خورش ریواس کردی
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 25 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Stew
- Where it is eaten
- Provincial
- Serving
- 300 g
Cooking time is not documented in the source, so it is not shown.
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Sauté onion and spices.
Add the meat or main ingredients and sauté briefly.
Add liquid and seasoning.
Simmer gently until tender and the sauce thickens.
Adjust final seasoning.
Cook's notes
Keep the stew at a gentle simmer and avoid adding a large amount of water late in cooking so the sauce can concentrate properly.
Background
This item is part of Kurdish food heritage, connected with mountain life, saj cooking, dairy, grains, and seasonal plants.
Nutrition
| Energy | 355 kcal |
|---|---|
| Protein | 24 g |
| Fat | 18 g |
| Carbohydrate | 24 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0623 · Evidence: B (Officially supported)
Open the source page https://www.visitiran.ir/province/kurdistan-province