Khoresh Rivas Recipe

Khoresh Rivas is a simple yet flavorful Persian stew made primarily with rhubarb and herbs. It is a classic dish that combines the tartness of rhubarb with the savory richness of lamb and fresh herbs. This dish is easy to prepare and requires only a few key ingredients, making it a great option for a homemade meal.

Khoresh Rivas is a Persian stew made with lamb, rhubarb, and fresh herbs. The dish involves sautéing the herbs and rhubarb, browning the meat with onions and spices, and then simmering everything together until tender. It’s typically served with rice.

Khoresh Rivas Recipe

Ingredients (4 servings)

• Fresh parsley: 300 g
• Fresh mint: 100 g
• Lamb meat: 200 g
• Rhubarb: 200 g
• Onion: 1 large, finely chopped
• Dried mint: 1 tablespoon
• Salt: 1 teaspoon
• Turmeric: 1 teaspoon
• Ground black pepper: 1 teaspoon

Step 1: Wash and Prepare the Herbs

Wash the parsley and mint thoroughly to remove any dust or dirt. Rinse them a couple of times until clean. Place the herbs in a colander to drain the excess water, then transfer them to a tray. Finely chop the parsley and mint, ensuring that the smaller the pieces, the easier they will cook.

Step 2: Sauté the Herbs

Place an unoiled pan on medium heat and add the chopped herbs. Sauté the herbs until they begin to wilt and change color. This process helps release their flavors. Once they have wilted down, add some oil and continue to sauté for a few more minutes to ensure they are fully cooked.

Step 3: Prepare the Rhubarb

Remove the leaves from the rhubarb stalks, as they are not used in the recipe. Peel the rhubarb to remove any tough outer layer. Cut the rhubarb into small chunks, approximately 3 centimeters in size, to ensure even cooking.

Step 4: Sauté the Rhubarb

Add the chopped rhubarb to the pan with the sautéed herbs. Continue cooking the mixture until the rhubarb softens and the vegetables are thoroughly cooked. Once done, remove the pan from the heat and set it aside.

Step 5: Sauté the Onions

Peel and coarsely chop the onion. Heat a pot over medium heat and add two tablespoons of oil. Once the oil is hot, add the chopped onions. Sauté the onions until they become translucent and soft, which usually takes a few minutes.

Step 6: Add Spices to the Onions

Once the onions are cooked, add the ground black pepper and turmeric to the pot. Stir the spices into the onions and sauté for another minute to release their flavors and coat the onions evenly.

Step 7: Brown the Meat

Cut the lamb meat into bite-sized pieces and add them to the pot with the onions and spices. Sauté the meat for about 15 minutes, stirring occasionally, until the meat changes color and is browned on all sides.

Step 8: Add Dried Mint

Sprinkle the dried mint over the meat in the pot. Sauté for a couple of minutes to release the aroma of the dried mint and mix it well with the meat and other ingredients.

Step 9: Simmer the Meat

Pour 4 cups of water into the pot, making sure the meat is fully covered. Bring the water to a boil, then reduce the heat to low. Cover the pot and let the meat simmer for about two hours, or until it is tender and cooked through.

Step 10: Combine Rhubarb Mixture with Meat

After the meat has cooked for about two hours, add the sautéed rhubarb and herb mixture to the pot. Add salt to taste and stir to combine all the ingredients evenly. Let the stew simmer for another 30 minutes to allow the flavors to meld together.

Step 11: Serve the Stew

Check the consistency of the stew. It is ready when most of the water has evaporated, and the stew has thickened. Serve the Khoresh Rivas hot, poured into a serving dish. It is best enjoyed with rice.