Recipe Persian Rhubarb, Celery, and Fava Bean Stew

I love Persian food, but I can't deny that it's not the most vegan-friendly cuisine. This is a vegan version of khoresh karafs, a lamb and celery stew I've read about but never tried, with a hint of rhubarb. One of the things I love about the region's flavors is the unabashed use of spiciness—whether it's Persian lime, fresh lime, pomegranate, or sumac. Rhubarb fits perfectly into this setting and is suitable for this dish, as I like to think of rhubarb as a long-lost relative of celery (even though I know full well the two are unrelated).

Serves: 6

INGRÉDIENTS

1. 200g/7oz/1⅓cups dried fava beans, soaked overnight in cold water, then drained
2. 1 tsp sea salt
3. 3 tbsp olive oil
4. 2 onions, peeled and chopped (save the skin dye)
5. 4 garlic cloves, peeled and finely chopped
6. 1 tsp ground turmeric
7. 200g celery sticks, cut into 3cm/1¼ pieces po
8. 250g rhubarb, trimmed and cut into 3cm pieces (save the leaves and golden edge of the crown for dyeing)
9. 1 tbsp vegan stock powder (optional)
10. 20g chopped mint leaves
11. 20g chopped parsley leaves, plus extra to serve
12. juice and zest of 1 lime
13. 50ml/¼ cup date molasses
14. 2 tbsp nutritional yeast
15. ½ tsp ground cinnamon
16. ½ tsp saffron strands (optional)
17. freshly ground black pepper
18. Turmeric rice and tahini dressing, to serve (see Dhal à la rhubarb)

PRÉPARATION

1. Place the beans in a large saucepan, then add 2 liters/3.5 pints/8.5 cups of water and salt. Bring to a boil, then reduce heat and cook for 45 minutes, adding more water if necessary. Drain.
2. Heat the oil in another large saucepan over medium-high heat. Reduce heat, add the onions, and cook for 5 to 7 minutes, until translucent. Add the garlic and cook for another minute. Add the turmeric and stir until the onion and garlic are coated.
3. Add the celery, rhubarb, beans, and 750 ml/1.5 pints/3.5 cups of water and the stock powder, if using. Bring to a boil, then reduce heat to low. Add the remaining ingredients and season with pepper.
4. Cook for 30 minutes, or until all the water has evaporated and the vegetables and beans are slightly mushy. Serve warm, sprinkled with parsley, with turmeric rice and tahini dressing.