AI-generated image
Khoresh-e rivas
Rhubarb and lamb stew
خورش ریواس (khoresh-e rivas): tart spring stew of rhubarb, mint, parsley and lamb
Rhubarb grows wild on the slopes of the Alborz and around Tabriz, and when the first pink stalks arrive in April, Tehran grandmothers make khoresh-e rivas, a spring tonic that also turns up at Nowruz visits. Lamb cooks soft, then a big pile of fried mint and parsley turns the sauce deep green, and the rhubarb is added at the very end so it stays in tender, sour pieces. Serve it with chelow and something sweet afterwards. The most common mistake is stirring once the rhubarb is in; it falls apart in minutes, so lay it on top and only shake the pot. Chef's tip: if your rhubarb is very sour, a teaspoon of sugar rounds it out without making the stew sweet.
- Total time
- 125 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 ⅛ lb lamb shouldercut into 3 cm cubes
- 2 onionsfinely sliced
- 5 tbsp sunflower oil
- 1 tsp ground turmeric
- ½ tsp black pepper
- 3 cups water
- 4 oz flat-leaf parsleyfinely chopped
- 2 ⅛ oz fresh mint leavesfinely chopped
- 14 oz rhubarbtrimmed and cut into 4 cm pieces
- 1 tsp sugarif needed
- 1 ½ tsp salt
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Heat 2 tablespoons of 2 tbsp sunflower oil in a heavy pot over a medium heat and fry 2 onions until golden.
12 minStep 2: Add 1 ⅛ lb lamb shoulder, 1 tsp ground turmeric and ½ tsp black pepper and brown the meat on all sides.
6 minStep 3: Add 3 cups water and 1 ½ tsp salt, bring to the boil, skim, then cover and simmer until the lamb is tender.
60 minStep 4: Meanwhile heat the rest of 3 tbsp sunflower oil in a frying pan over a medium heat and fry 4 oz flat-leaf parsley and 2 ⅛ oz fresh mint leaves, stirring often, until they darken and smell fragrant but are not crisp.
12 minStep 5: Stir the herbs into the stew and simmer, covered, for 15 minutes so the sauce turns green and thickens.
15 minStep 6: Lay 14 oz rhubarb on top, cover and simmer very gently until it is just tender when pierced but still holds its shape. Shake the pot rather than stir.
10 minStep 7: Taste, add 1 tsp sugar only if it is very sharp, and serve straight away with rice.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 29 g
- Carbs
- 12 g
- Fat
- 29 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does khoresh-e rivas take?
- About 125 minutes in total: 25 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sayur lodehVegetables in coconut milk
Sayur lodeh is everyday cooking in Central Java, made in big pots in Solo and Semarang kitchens and ladled over rice, with lontong rice cakes at Lebaran, or alongside opor and sambal goreng on festive tables. It's soupy rather than thick: a fragrant broth of coconut milk, galangal, lemongrass and lime leaf that carries chunks of aubergine, long beans, chayote and sweetcorn, plus tempeh and tofu to make it a meal. The flavour is mellow and slightly sweet, so the heat comes from sambal on the side. Chef's tip: keep the pot at a gentle simmer once the coconut milk goes in and stir now and then — a rolling boil splits the coconut milk into oily curds.
Indonesian
Chana masala
A North Indian staple that comes together from the store cupboard. Toasted cumin, slow-softened onion and a good spoonful of garam masala give tinned chickpeas real depth. Serve with rice, naan or a stack of warm rotis.
Indian
Bagara bainganBaby aubergines in peanut sesame sauce
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.