When I made Barberi bread today, I knew that I had to make this delicious Persian rhubarb stew to go along with.

Khoresh-e Rivas

recipe adapted from Najmieh Batmanglij's New Food of Life

1 small yellow onion, sliced

1 (about 1½ lb) cornish hen, cut into 4 pieces

1 cup filtered water

3 cup chopped Italian parsley

1/4 cup chopped mint

1 tsp turmeric powder

1/2 tsp saffron threads. Crush into powder, add 2 tbs hot water

1/2 - 3/4 pound fresh rhubarb, cut into 1-inch pieces

salt and pepper to taste

olive oil

Fry sliced onion with 2 tablespoon olive oil  in a medium size dutch oven set over medium heat until soft. Add turmeric and cornish hen pieces, stir to coat. Add a cup of water, and bring to a boil. Once the water is boiling, turn the heat to low and cook for 10 minutes.

Meanwhile, heat 2 - 3 tablespoon of olive oil in a large skillet set over medium high heat. Add chopped parsley, and mint, cook, stirring continuously until parsley is soft, about 10 minutes. Remove and add it the Dutch oven along with saffron water. Season with salt and pepper, stir to mix. Scatter rhubarb on top, continue to cook until chicken is done and rhubarb is tender, about 20 to 30 minutes. Taste and adjust seasoning as needed. Serve with plain basmati rice, this beautiful and delicious rice, or like what I had today, with delectable barberi naan.

This recipe was featured on HUFFPOST Taste (6/27/13). Thank you so much Rebecca Orchant for including this recipe among other delicious Persian food.