📝 About This Recipe
Experience the vibrant arrival of spring with Khoresht-e-Rivas, a quintessential Persian stew that celebrates the fleeting season of fresh rhubarb. This sophisticated dish balances the sharp, puckering tartness of rhubarb with the earthy sweetness of slow-cooked lamb and a fragrant bouquet of sautéed mint and parsley. It is a masterclass in the 'sour and savory' flavor profile that defines the heart of Iranian home cooking.
🥗 Ingredients
The Protein Base
- 1.5 pounds Lamb shoulder or beef chuck (cut into 1.5-inch cubes)
- 1 large Yellow onion (finely diced)
- 4 tablespoons Vegetable oil (divided for meat and herbs)
Spices and Aromatics
- 1 teaspoon Turmeric powder
- 1/2 teaspoon Black pepper (freshly cracked)
- 1.5 teaspoons Salt (adjust to taste)
- 1/4 teaspoon Saffron threads (ground and dissolved in 2 tbsp hot water)
The Herb Mixture
- 2 cups Fresh parsley (finely chopped, packed)
- 1 cup Fresh mint (finely chopped, packed)
The Star Ingredient
- 1 pound Fresh rhubarb stalks (cleaned and cut into 1-inch pieces)
- 1-2 tablespoons Granulated sugar (optional, to balance the acidity)
- 3 cups Water (boiling)
👨🍳 Instructions
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1
Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onions and sauté for 8-10 minutes until translucent and golden brown.
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2
Add the meat cubes to the pot. Brown the meat on all sides for about 5-7 minutes until it develops a nice crust. Stir in the turmeric and black pepper, coating the meat evenly.
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3
Pour in 3 cups of boiling water. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 60-75 minutes, or until the meat is tender but not falling apart.
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4
While the meat is simmering, prepare the herb mixture. In a separate skillet, heat the remaining 2 tablespoons of oil over medium heat.
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5
Add the chopped parsley and mint to the skillet. Sauté the herbs for 5-6 minutes, stirring constantly. The herbs should become fragrant and turn a dark forest green, but be careful not to burn the mint as it can turn bitter.
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6
Once the meat is tender, add the sautéed herb mixture and the salt to the main pot. Stir gently to combine.
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7
Add the bloomed saffron water to the stew. This provides a beautiful aroma and a deep golden hue to the oil on top.
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8
Simmer the stew with the herbs for another 15 minutes to allow the flavors to meld together.
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9
While the stew simmers, prepare the rhubarb. Ensure they are cut into uniform 1-inch pieces. If the rhubarb is very tart, you can toss them in a bowl with 1 tablespoon of sugar.
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10
Add the rhubarb pieces to the pot. Do not over-stir at this point, as rhubarb softens very quickly and can become mushy.
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11
Cover and cook for exactly 10-15 minutes. Check the rhubarb frequently; it should be soft and tender to a fork but still holding its distinct shape.
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12
Taste the sauce. If it is too sour, add another tablespoon of sugar. If it needs more brightness, a tiny squeeze of lemon juice can be added, though the rhubarb usually provides enough acidity.
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13
Turn off the heat and let the stew rest for 5 minutes before serving. This allows the oils to rise to the surface, creating the traditional 'ja oftadan' (settled) look of a perfect Persian stew.
💡 Chef's Tips
Choose firm, bright red rhubarb stalks for the best color and flavor profile. Do not overcook the rhubarb; it should be tender but never a puree. When sautéing the mint, keep the heat moderate to prevent it from tasting scorched. If using beef, choose a cut with some fat like chuck to ensure the meat stays juicy during the long simmer. Always use fresh herbs if possible; dried herbs lack the vibrant aromatic punch required for this specific stew.
🍽️ Serving Suggestions
Serve over a bed of fluffy Persian Steamed Basmati Rice (Chelow) with a crispy Tahdig. Pair with a side of 'Sabzi Khordan' (fresh herb platter) including radishes and scallions. A dollop of thick Greek yogurt or 'Maast-o-Khiar' (cucumber yogurt dip) complements the tartness perfectly. Serve with 'Zeytoon Parvardeh' (marinated olives with walnuts and pomegranate) for an extra layer of texture. Enjoy with a glass of chilled Doogh (Persian yogurt drink with dried mint).