Khoresh Rivas (Persian Rhubarb Stew)

Ingredients:

• 14 oz. fresh rhubarb, cut into 1″ pieces
• 4 cups cooked garbanzo beans
• 1 large onion, chopped into bite-size pieces
• 1 cup parsley, finely chopped
• 1 cup shiso, finely chopped
• 1/2 tsp ground turmeric
• 1 tsp salt
• 1/4 tsp black pepper
• 5 Tbsp granulated sugar (cane or coconut)
• 2 cups water or half-strength chicken stock
• Olive oil

Directions:

1. On medium heat, add olive oil to stock pot. Once warm, add onions. Cook until softened.
2. Add rhubarb and cook for 3-5 minutes. 
3. Add more olive oil, shiso, parsley, turmeric, salt, black pepper, and sugar. Saute herbs, spices, and onions until the onions have carmelized. Scrape the bottom of the pot often.
4. Add water or stock to the pot plus the garbanzo beans. Turn up the heat until the mixture begins to boil, then maintain a simmer for 30 minutes or until the rhubarb is soft.
5. Serve with rice or over a bed of steamed leafy greens.