Persian cooking: recipes · Khoresht: stews (served with rice)

Khoresht-e Rivas خورش ریواس

Spring stew of rhubarb, mint and parsley: pleasantly sour and light.

⏱ 150 min

Ingredients

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  • 500 g lamb or beef (stewing cubes)
  • 2½ onions
  • 1¼ tsp turmeric
  • 2½ bunch flat-leaf parsley
  • 1¼ bunch fresh mint
  • 500 g rhubarb
  • 1¼ tbsp sugar
  • 1¼ tsp saffron threads, ground and dissolved in 4 tbsp hot water
  • 7½ tbsp oil
  • salt (to taste)
  • black pepper (to taste)

Method

  1. Dice the onions and fry golden in 3 tbsp oil, add turmeric and the meat and brown. Cover with water, season with salt and braise covered for 1 hour.
  2. Finely chop the parsley and mint, fry in the remaining oil for 10 minutes, add to the meat and simmer for 30 minutes.
  3. Peel the rhubarb and cut into 3 cm pieces.
  4. Add the rhubarb, sugar and saffron and cook for only 10 minutes so it doesn’t fall apart. Season and serve with rice.