Venison and rhubarb khoresh
- Prepare
- less than 30 mins
- Cook
- over 2 hours
- Serve
- Serves 4
This slow-cooked Iranian-style stew is so rich and delicious and it’s a great way to use up any surplus rhubarb.
Ingredients
- 4 tbsp olive oil
- large bunch fresh flatleaf parsley, leaves picked
- bunch fresh mint, leaves picked
- 800g/1lb 12oz venison haunch, cut into 2cm/1in chunks
- 1 onion, chopped
- 6 garlic cloves, sliced
- 1 green chilli, sliced
- 1 tbsp very finely chopped fresh root ginger
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 2 tsp palm sugar
- 600ml/20fl oz chicken stock
- pinch saffron
- 4 rhubarb sticks, cut into 2cm/1in chunks
- 600g/1lb 5oz chickpeas, drained and rinsed
- salt and freshly ground black pepper
- warmed pitta breads, to serve
Method
In a large casserole pan over medium-high heat, add 2 tablespoons of oil and once hot add the parsley and mint briefly until wilted and the oil is flavoured. Remove from the pan and set aside.
In the same pan over a medium heat, add the remaining olive oil. Season the venison with salt and pepper and brown all over, for 5 minutes. Add the onion and continue to fry for 5 minutes. Add the garlic, chilli, ginger, cumin, turmeric, sugar black pepper and cook for a further 2 minutes.
Add the stock and simmer gently covered for 1 and half hours, add in more water if necessary. Add the saffron, herbs and rhubarb and continue to cook for 15 minutes, or until soft.
Using a fork, smash some of the chickpeas up and add them to the stew.
Season with salt and pepper and serve with the pitta breads.
