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Khoresh-e Rivas
Persian Rhubarb Stew
A delightful and tangy Persian stew featuring tender lamb, fresh herbs, and the unique tartness of rhubarb. This dish is a springtime specialty, traditionally enjoyed when rhubarb is at its peak.
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- 500 g Lamb shoulder or leg, cut into 1-inch cubes(Ensure the lamb is trimmed of excess fat.)
- 300 g Rhubarb, trimmed and cut into 1-inch pieces(Use fresh, firm rhubarb stalks.)
- 1 cup Fresh parsley, finely chopped(About 1 packed cup.)
- 1/2 cup Fresh mint, finely chopped(About 1/2 packed cup.)
- 1 medium Yellow onion, finely chopped
- 2-3 tablespoons Vegetable oil or ghee
- 1 teaspoon Turmeric powder
- to taste Salt
- to taste Black pepper
- 2-3 cups Water or lamb broth
- 1-2 tablespoons Optional: Sugar or honey(To balance the tartness of the rhubarb, adjust to your preference.)
ðšâð³ äœãæ¹
- 1
Heat 2 tablespoons of oil or ghee in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb cubes and sear them on all sides until nicely browned. This browning is crucial for developing flavor. Remove the lamb from the pot and set aside.
â±ïž 10-15 minutes - 2
Add the chopped onion to the same pot (add a little more oil if needed). Sauté the onion over medium heat until softened and translucent, about 5-7 minutes. Stir in the turmeric powder and cook for another minute until fragrant.
â±ïž 7-8 minutes - 3
Return the browned lamb to the pot with the onions. Pour in enough water or broth to just cover the lamb (about 2-3 cups). Season with salt and pepper. Bring the liquid to a boil, then reduce the heat to low, cover the pot tightly, and simmer gently for 1 hour and 30 minutes, or until the lamb is very tender.
â±ïž 1 hour 30 minutes - 4
While the lamb is simmering, prepare the herbs. In a separate skillet, heat 1 tablespoon of oil or ghee over medium heat. Add the finely chopped parsley and mint. Sauté the herbs for about 5-7 minutes, stirring constantly, until they are fragrant and slightly wilted. Be careful not to burn them.
â±ïž 5-7 minutes - 5
Add the sautéed herbs to the simmering lamb stew. Stir well to combine. Continue to simmer, covered, for another 15 minutes, allowing the flavors to meld.
â±ïž 15 minutes - 6
Add the chopped rhubarb to the stew. If you prefer a slightly sweeter stew, stir in 1-2 tablespoons of sugar or honey now. Gently stir the rhubarb into the stew. Cook for another 15-20 minutes, uncovered, or until the rhubarb has softened but still holds its shape. Avoid overcooking the rhubarb, as it can become mushy.
â±ïž 15-20 minutes - 7
Taste the stew and adjust seasoning with salt, pepper, and additional sugar/honey if desired. The stew should have a pleasant balance of savory and tart flavors. Serve hot with steamed Persian rice (chelow or polo).
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âThis stew is best enjoyed in spring when rhubarb is fresh and readily available. Its vibrant tartness is a hallmark of the season.
- âBe mindful not to overcook the rhubarb. It should be tender but still retain some texture for the best results.
- âThe sourness of the rhubarb is a key characteristic. Adjust sweetness with sugar or honey to your personal preference.
- âFor a richer flavor, you can use lamb broth instead of water.
- âThe herbs are sautéed to deepen their flavor and aroma before being added to the stew.
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- For a lighter version, substitute lamb with beef stew meat.
- Increase the quantity of herbs for a more intensely herbaceous flavor.
- Add a pinch of saffron threads during the last 30 minutes of simmering for an aromatic and elegant touch.