A traditional Persian stew featuring succulent lamb and tart rhubarb, enriched with a fragrant blend of fresh parsley and mint. This savory dish offers a delightful balance of flavors, perfect for a comforting meal, especially in spring.
Khoresht Rivas: Lamb & Rhubarb Stew
A traditional Persian stew featuring succulent lamb and tart rhubarb, enriched with a fragrant blend of fresh parsley and mint. This savory dish offers a delightful balance of flavors, perfect for a comforting meal, especially in spring.
Ingredients
- 1 tbsp olive oil
- 1.5 lbs lamb shoulder cubed
- 1 large onion chopped
- 3 cloves garlic minced
- 1/2 tsp turmeric powder
- 1/4 tsp black pepper
- 1 tsp salt or to taste
- 4 cups beef broth or water
- 1 lb rhubarb trimmed and cut into 1-inch pieces
- 1.5 cups fresh parsley chopped
- 1/2 cup fresh mint chopped
- 1 tbsp lemon juice optional
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add lamb cubes and brown on all sides. Remove lamb and set aside.
- Add chopped onion to the pot and sauté until softened, about 5-7 minutes. Add minced garlic, turmeric, and black pepper, stirring for 1 minute until fragrant.
- Return the lamb to the pot. Add salt and beef broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 60-75 minutes, or until lamb is tender.
- Stir in the chopped rhubarb, fresh parsley, and fresh mint. Continue to simmer, uncovered, for another 15-20 minutes, or until the rhubarb has softened and the stew has thickened slightly.
- Taste and adjust seasoning if necessary. If desired, stir in a tablespoon of fresh lemon juice before serving. Serve hot with saffron rice.
Notes
Serve Khoresht Rivas with fluffy Basmati rice, preferably saffron-infused. For an extra tang, a squeeze of fresh lime juice can be added before serving. Some variations include a touch of sugar to balance the rhubarb's tartness, or using beef instead of lamb.
