Persian Lamb and Rhubarb Stew – Khoresh Rivas Recipe

Ingredients (4-6 servings)

  • 1 kg boneless lamb meat
  • 2-3 tablespoons of butter
  • 1 medium onion
  • 1 teaspoon chopped ginger
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon  ground black pepper
  • 1 cup chopped parsley
  • 1 tablespoon chopped dried mint
  • 2 cloves of garlic
  • about 1/2 kg of rhubarb stalks
  • 1 tablespoon brown sugar
  • salt to taste

Preparation method:

  1. Chop the onion and ginger.
  2. Cut the lamb meat off the bones – I used the front leg – and cut into 2 cm cubes.
  3. Heat the butter in a larger, add chopped onion, chopped ginger and some salt and saute until golden brown.
  4. Add the turmeric and ground black pepper, mix them stirring a wooden spatula.
  5. Add the lamb, bring the heat higher and brown the meat on all sides, if needed add a bit more oil or butter to avoid burning the meat.
  6. Pour about 2 cups of water, just enough to cover it, bring it to boil. Add the garlic, cover the pot with a lid and simmer over low heat for about an hour, stirring from time to time.
  7. Meanwhile, in 2 tablespoons of butter saute the parsley for 2 minutes then add the chopped dried mint and saute for another minute.
  8. Add this parsley-mint mix to the lamb pot halfway of its one-hour simmering.
  9. Wash the rhubarb stalks an cut them into 2-3 cm pieces.
  10. Add the rhubarb to the pot and simmer for 8-10 minutes until the rhubarb is done, mixing carefully.
  11. Add one tablespoon of brown sugar, and simmer for a further minute.
  12. Serve with some brown rice, which is healthier than the white one.