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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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