Adapted from NY Times Cooking!
Ingredients
- 2 1/2 tsp sugar
- pinch of saffron
- 1 tbsp olive oil
- 150 gr parsley (leaves & tender stems only), minced (using a food processor)
- 60 gr mint (leaves), minced (using a food processor)
- 1 medium onion, chopped (about 100 gr)
- salt & pepper
- 1/2 tsp turmeric
- 260 gr cooked white beans
- 2 tbsp lemon juice
- 2 stalks red rhubarb (about 180 gr), trimmed & sliced on the diagonal
- 125 gr brown rice, cooked, for serving
Instructions
- Boil some water, put saffran & 1/2 tsp of sugar in a heat proof bowl/mug, and add 2 tbsp of boiling water. Let steep.
- In a sautee pan, heat up 1 tsp of olive oil, add the parsley & cook until fragrant & slightly darkened, about 8 minutes (add a splash or two of water as needed). Add the mint and cook until fragrant, another 5 minutes.
- Meanwhile, in a heavy pot, heat up 1 tsp of olive oil, and sautee the onion until golden, approx. 10 minutes. Add the turmeric, salt & pepper and cook for 30 seconds. Add the beans and stir to combine & heat through, about 2 minutes.
- Add the parsley & mint to the beans & reserve the pan. Add 250 ml of water & half of the saffran water to the beans, bring to a simmer & cook for about 20 minutes.
- Meanwhile, wipe the pan from the herbs, add remaining tsp of oil, and sautee the rhubarb gently until it changes color (but is not cooked through).
- Add the lemon juice & remaining saffron water & sugar to the stew, stir to combine & simmer for a couple of minutes before adding the rhubarb. Gently simmer for 5 minutes before serving.
- Serve atop cooked rice.
Makes 2 servings.
