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Braised Iranian Style Pigeon With Rhubarb

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.


  • 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 peppercorns 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


  • 1.

    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.

  • 2.

    Add the tomato and spice jam, honey, herbs, cinnamon and saffron.

  • 3.

    Add the lime juice and enough chicken stock to cover all the ingredients, then simmer for about 2 hours.

  • 4.

    Add the rhubarb and simmer a further 5 minutes.

  • 5.

    To finish, add the dates and chickpeas.

  • 6.

    Serve with rice pilaf.

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