Khoresh 'eh Rivas — Persian Rhubarb Stew

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Khoresh 'eh Rivas (Persian Rhubarb Stew)  Khoresh 'eh Rivas — Persian Rhubarb Stew gif base64 R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw
  • Prep time
  • Put collectively meal time
    1 hour forty five minutes
  • Serves
    4 to 6
Author Notes

This flavorful Persian stew recipe is basically the most difficult ingredient to create when rhubarb is in season, and all you desire for dinner is a flavorful bowl of meat and veggies. “Khoresh” is a genre of Persian food that is no longer merely a staple, nonetheless moreover a quintessential pillar of Persian cooking. Broadly translated as “stew,” khoresh is mainly stew-love or stew-ish, nonetheless or no longer it is more interpret, deliberate, and nuanced. It is probably you’ll well perhaps rapidly discover why after you create this exquisite dish.

“Khoresh rivas,” or rhubarb stew, is no longer lawful compatible, or no longer it is apt. Items of succulent rhubarb and tender meat (which it is probably you’ll utilize lamb, pork, veal, or any combination you’d love) in an aromatic herb-infused pool of tart and exquisite flavors. The turmeric, garlic, ginger, saffron, parsley, and mint all near collectively to end result in a stew that is appetizing, sophisticated, and appealing. It is probably you’ll well perhaps fortunately motivate this to company and family it is no longer important what the occasion.

Gain in thoughts that khoresh is on the total served with polo, which is a Persian-type steamed rice. There are so important of versions of polo, reckoning on the formula you grew up and whom you quiz, nonetheless in actual fact feel free to utilize no topic more or much less rice which it is probably you’ll even cling on hand, or drag all out and create sabzi polo in anticipation and in occasion of springtime. In total, each one will get two ladles of the stew to pour over and mix with their rice. Second helpings are inevitable and impressed. You ought to not be surprised if there ought to not any leftovers. It be as real because it is straightforward to create.

Noosheh jaan! —Fig and Quince


  • 3 tablespoons

    olive oil, divided

  • 1 cup

    chopped parsley

  • 3 sprigs

    mint, finely chopped, or 1 tablespoon dried mint

  • 1

    onion, sliced

  • Kosher salt

  • 1/2 teaspoon


  • 1/4 teaspoon

    sad pepper

  • 1 pound

    stewing meat (lamb, pork, veal), decrease into 2-stride cubes

  • 1 teaspoon

    grated garlic

  • 1/2 teaspoon

    finely grated peeled ginger

  • 1/4 teaspoon

    floor saffron, dissolved in hot water (no longer mandatory)

  • 4

    stalks unique rhubarb

  • 1 to 2 tablespoons

    sugar (no longer mandatory)
  1. In a itsy-bitsy skillet over medium heat, warm 2 tablespoons of the oil. Put collectively dinner the parsley and unique mint, stirring, for 2 to about a minutes, unless aromatic and a small wilted. (If the utilize of dried mint, cook the parsley first, then add the dried mint on the final minute.) Switch to a itsy-bitsy bowl and subject aside.
  2. In a capable pot over medium heat, heat the closing 1 tablespoon of the oil unless sizzling. Add the onions, season with salt, and cook, stirring customarily (take care of away from over-stirring), for five to 7 minutes, unless golden and translucent. Add the turmeric and pepper and scoot to combine.
  3. Add the meat to the onion combination and cook, stirring within the garlic and ginger after 2 minutes, for roughly 5 minutes entire, unless browned on all facets.
  4. Add 2½ cups of water to the pot, season with salt, and produce to a boil. Duvet and cook over low heat, stirring customarily and adding the reserved parsley combination and saffron, if the utilize of, halfway by, for roughly 1 hour, reckoning on the form of meat, unless the meat is tenderly cooked.
  5. Whereas the meat is cooking, wash the rhubarb. Peel off the skinny outer pores and skin and strings. Lower the stalks into 2-stride items.
  6. When the meat is cooked, add the rhubarb, gently scoot to combine, and alter the seasonings. Partly quilt the pot and cook for one other 15 minutes, unless the rhubarb is tender and cooked by.
  7. Style, and whenever you happen to so desire, and handiest whenever you happen to desire to, add the sugar, handiest enough to balance nonetheless no longer drown the tart taste.

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