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Braised Iranian Style Pigeon With Rhubarb

Recipe by Neil Perry from Food Source - Neil Perry

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This dish is based on the Iranian Khoresh, a meat or poultry stew combined with various vegetables, fruits, herbs and spices. A Khoresh will always be served with rice. A squab is a 25 to 30 day old pigeon, also known as fledglings or squeakers. Rhubarb has a long and interesting history as a medicinal and ornamental plant. Although botanically a vegetable, it is more commonly used as a fruit. Its leaves contain a large amount of oxalic acid and should not be eaten.

Serves 4

Ingredients

4 x 500g squab baby pideon - lgs removed, cut in 4
10 stems rhubarbs cut into 1" pieces
2 red onions diced
6 garlic cloves chopped
1 tablespoon turmeric powder
2 tablespoons whole black pepper corns ground
salt to taste
6 tablespoons neil perry tomato and spice jam .
2 tablespoons honey
2 cups parsley picked and chopped
2 cups mint picked and chopped
6 sticks cinnamon roasted lightly
Pinch of saffron
250 ml lime juice
Chicken stock
Olive oil
6 fresh dates sliced
100 g chick peas soaked for 1 hour

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Method

In a large pot, brown the onions and garlic in some olive oil with the squabs, then add the salt, pepper and turmeric and fry 1 minute.
Add the tomato and spice jam, honey, herbs, cinnamon and saffron.
Add the lime juice and enough chicken stock to cover all the ingredients, then simmer for about 2 hours.
Add the rhubarb and simmer a further 5 minutes.
To finish, add the dates and chickpeas.
Serve with rice pilaf.