Khoresh-e Rivas – Lamb Rhubarb Stew
It’s rhubarb season, which means it's time for Khoresh-e Rivas! This exquisite lamb and rhubarb stew is one of my favourite Persian dishes. The savoury richness of the lamb and herbs, combined with the fresh tang of rhubarb, creates an absolutely delightful harmony of flavours!
When I was a child, every summer my family and I would journey to Mahalat, my dad's hometown. One of our favourite activities was rhubarb picking. It was a joyful tradition, with my dad, uncles, aunts, and cousins spreading out to find nice young rhubarb. Although it was hot and dry, we loved it so much.
The fresh mountain air and the excitement of finding those ruby-red treasures made it magical. After picking, we would all gather around to peel the rhubarb, sprinkle it with salt, and enjoy it as a deliciously sour snack! We’d return home with baskets full, ready to create delightful treats, and those days remain some of my fondest memories.
Ingredients (serving 4)
500g / 1.1 lbs lamb leg or shoulder, cut into 1.5-inch cubes
300g / 10.6oz rhubarb (about 3 long stalks), chopped into 1-inch long pieces. If they have a thick skin, peel them first.
200g / 7oz parsley (chopped, without stalks), finely chopped
60g / 2.1oz mint (chopped, without stalks), finely chopped (keep it separate from parsley)
1 lemon
1 onion, finely chopped
4 cloves garlic, finely chopped
7 tbsp vegetable oil
1 tsp turmeric
1/2 tsp black pepper
Salt to taste
Time
Prep: 20 min
Cook: 1 h 45 min
Total: 2 h 5 min
Method of cooking Khoresh-e Rivas
Sauté the chopped parsley in 3 tablespoons of vegetable oil for about 10 minutes until it turns dark green. Transfer it to the pot in which you intend to cook your stew.
Briefly sauté the mint in 1 tablespoon of vegetable oil for about 2 minutes. Add it to the stewpot.
Sear the meat in 3 tablespoons of vegetable oil until golden brown on each side. Move it to the stewpot.
Gently caramelise the chopped onions in the same oil for about 15 minutes until golden brown. Then add the chopped garlic and let both sauté together for about 2 minutes. Transfer them to the stewpot along with the sautéed herbs, onions, garlic, and meat.
Put the pot on medium heat. Add the turmeric and black pepper to the pot and stir everything well, letting it sauté for a couple of minutes.
Transfer 2 cups of boiled water to the pot. Season with salt, put on the lid, and let the stew simmer over low to medium heat for about 1 hour and 30 minutes.
10 minutes before the end of the cooking time, sauté the chopped rhubarb in a pan on medium to high heat for 3 minutes and add it to the stew. They get very soft on the heat, so I recommend serving the stew for 5 minutes after adding the rhubarb.
Adjust the sourness to your liking with fresh lemon juice.
Serve your Khoresh-e Rivas with aromatic rice, red onions, salad, yoghurt, and/or fresh herbs. Enjoy!
I’d love to see your Khoresh-e Rivas! Feel free to tag me with @igotitfrommymaman on Facebook or Instagram so I can take a look and give you a thumbs up!
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