Persian Rhubarb Stew (Khoresh Rivas)


8 stalks of rhubarb--washed, dried and cut into small bite-sized pieces
1 1/2 pounds of meat (lamb or beef), washed and cubed
1 large onion-- peeled, finely chopped
1 cup bunch of parsley-- remove the thick stems, wash and chop (makes about 2, packed)
1 bunch of mint, leaves only, wash and chop (makes about 1 cup, packed)
1/2 teaspoon turmeric
Salt and pepper to taste
3 tablespoons sugar or to taste


In a pan, heat 2-3 tablespoons of oil and saute chopped onions until translucent. Add turmeric, stir, add the meat and brown on all sides. Add salt and pepper to taste. Pour enough water to cover the meat. Cover and cook for an hour on medium to low heat.
In a medium-sized frying pan, saute the chopped parsley and mint together in 2 tablespoons of oil over medium heat.Combine the parsley and mint mixture with the meat sauce half way through the cooking. Add water if necessary.
Lightly saute sliced rhubarbs in 2 tablespoons of olive oil for 2-3 minutes on medium heat. Add the rhubarb to the pot, lower the heat to a gentle simmer and cook for an additional 15 minutes.
Taste and add 2-3 tablespoons of sugar or to taste, gently stir and cook for an additional 5 minutes.
Serve warm with basmati rice.




Sweet and sour lamb stew with fruity flavored rhubarb simmered to perfection in a green sauce filled with chopped parsley and mint.




Thursday, July 22, 2010 - 9:37pm


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