Persian Rhubarb Stew (Khoresh Rivas) Recipe

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.

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.

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.