Persian Rhubarb Stew (Khoresh Rivas)

8 steps · 45 min total

1. 01

   Sauté the Onion

   Heat 2-3 tablespoons of oil in a pan. Add the chopped onions and sauté them until they turn translucent, about 5 minutes.
2. 02

   Brown the Lamb

   Stir in the 1/2 teaspoon turmeric, letting it bloom in the hot oil for about 30 seconds until fragrant. Add the lamb stew meat and brown it well on all sides.
3. 03

   Season the Meat

   Season the meat generously with salt and pepper.
4. 04

   Simmer Lamb and Sauté Herbs

   Pour enough water into the pot to just cover the meat. Cover the pot and let it cook for at least 1 hour over medium to low heat, or until the lamb is tender enough to shred easily. This might take longer depending on the cut.

   Meanwhile, in a separate medium-sized frying pan, heat 2 tablespoons of oil over medium heat. Add the chopped parsley and mint and sauté them together for about 2-3 minutes, until fragrant and slightly softened.

5. 05

   Add Herbs to Stew

   Once the lamb has cooked for about 30 minutes, stir the sautéed parsley and mint mixture into the stew.
6. 06

   Sauté Rhubarb

   Check the stew and add a splash more water if it looks too dry.

   In a clean frying pan, lightly sauté the sliced rhubarb in 2 tablespoons of olive oil for 2-3 minutes over medium heat. You want it to just soften slightly, not completely break down.

7. 07

   Finish the Stew

   Carefully add the sautéed rhubarb to the pot with the lamb. Lower the heat to a gentle simmer and continue to cook for an additional 15 minutes, allowing the flavors to meld.

   Taste the stew and stir in 2-3 tablespoons of sugar, or more if you prefer a sweeter balance with the tart rhubarb. Gently stir and let it cook for another 5 minutes.

8. 08

   Serve

   Serve the Persian Rhubarb Stew warm, ideally alongside fluffy basmati rice.