If you’re looking for a truly show-stopping springtime meal, Persian Rhubarb and Herb Stew is the hidden gem you need to discover. This vibrant stew, known as Khoresh Rivas in Persian kitchens, is where tender chunks of beef or lamb meld with a garden’s worth of herbs and the sharp, tangy bite of fresh rhubarb. The result? A dish as bright on your palate as it is memorable in your kitchen, balancing savory, tart, and aromatic notes in every spoonful. Cooking this Persian Rhubarb and Herb Stew is like sending an edible love letter to your taste buds, capturing the essence of tradition with a nudge of modern freshness.
Ingredients You’ll Need
Don’t be intimidated by the list—every item here brings something special to the pot. From the vivid parsley and mint to that unmistakable rhubarb zing, these simple pantry and produce staples come together to create unforgettable layers of flavor, aroma, and color in your Persian Rhubarb and Herb Stew.
- Olive oil: The base for sautéing, giving depth and silkiness to the stew.
- Onion: Adds essential sweetness and richness as it caramelizes.
- Beef stew meat or lamb: Tenderizes beautifully and absorbs all the herbal and tangy flavors.
- Turmeric: Lends golden color and a whisper of earthiness that defines Persian cuisine.
- Salt: Enhances and brings harmony to all the components.
- Black pepper: Adds subtle warmth to round out the flavors.
- Beef or vegetable broth: Creates a flavorful backdrop and helps everything simmer perfectly.
- Fresh parsley: Delivers grassy, fresh notes and a bold pop of green.
- Fresh mint leaves: Invigorates the stew with cooling, aromatic lift—don’t skip it!
- Celery: Provides an herbal crunch and helps balance the sharper flavors.
- Fresh rhubarb: The star ingredient, bringing delightful tartness and a splash of early summer color.
- Sugar (optional): Just a tablespoon can mellow out rhubarb’s tang if you prefer less acidity.
- Cooked basmati rice: Classic, fluffy, and the best vehicle to soak up every drop of stew.
How to Make Persian Rhubarb and Herb Stew
Step 1: Sauté the Onion
Start by heating olive oil in a large pot over medium heat. Once shimmering, add the finely chopped onion and let it gently sauté until it’s golden and aromatic—about 6 to 8 minutes. This step is key, as a perfectly caramelized onion forms the sweet, rich backbone of your Persian Rhubarb and Herb Stew.
Step 2: Brown the Meat and Bloom the Spices
Add your beef or lamb, turmeric, salt, and black pepper to the pot. Let the meat brown on all sides, stirring occasionally. This builds flavor right from the start and lets the turmeric’s earthy notes bloom into every bite. Don’t rush; a deep golden sear sets the tone for the whole dish.
Step 3: Simmer the Stew
Pour in the broth, bring it all to a simmer, then cover the pot and let it cook for about 45 to 60 minutes. The goal is tender, fall-apart meat that’s fully infused with the base flavors of your Persian Rhubarb and Herb Stew. Check occasionally and add a splash more broth or water if it’s getting too thick.
Step 4: Sauté the Herbs and Celery
Meanwhile, in a separate skillet, heat a little olive oil over medium-low heat. Add chopped parsley, mint, and celery, and gently sauté for 5 to 6 minutes until they’re soft and intensely fragrant. Sautéing the herbs before adding them really magnifies their brightness and prevents bitterness.
Step 5: Add Herbs to the Stew Pot
Scrape the sautéed herbs and celery into your simmering pot of meat. Let everything meld together for another 15 minutes. The kitchen will smell like a flourishing garden—this is the moment Persian Rhubarb and Herb Stew turns vibrantly green and full of life.
Step 6: Stir in the Rhubarb and Sugar
Finally, gently fold in the rhubarb (and sugar, if using). Simmer for 5 to 7 minutes, just until the rhubarb starts to soften but still holds its shapely bite. Taste and adjust salt or sweetness as you like. Ladle over basmati rice, and your Persian Rhubarb and Herb Stew is ready to steal the show!
How to Serve Persian Rhubarb and Herb Stew
Garnishes
This stew absolutely shines with a shower of fresh herbs on top—think extra parsley, mint, or a sprinkling of chives. For a crunchy burst, try a handful of toasted walnuts or slivered almonds. A wedge of lemon on the side will let your guests amp up the brightness to their liking.
Side Dishes
Serve Persian Rhubarb and Herb Stew atop a fluffy pillow of basmati rice—ideally one with those irresistible tahdig crispy edges! A crisp Shirazi salad of cucumbers and tomatoes or a little yogurt with dried mint makes a cooling, classic counterpoint. Warm lavash or flatbread welcomes every scoop.
Creative Ways to Present
For an eye-catching touch, try serving the stew family-style in a large, shallow bowl, topped with a swirl of yogurt or extra herbs. Or, for a modern twist, plate individual servings with sculpted rice domes and colorful pickled vegetables to highlight the vibrant hues of your Persian Rhubarb and Herb Stew.
Make Ahead and Storage
Storing Leftovers
Let any leftover Persian Rhubarb and Herb Stew cool completely, then refrigerate in airtight containers for up to 4 days. You’ll find the flavors deepen beautifully overnight, making leftovers a lunchtime delight!
Freezing
This stew is perfectly freezer-friendly. Spoon cooled portions into freezer-safe bags or containers, leaving some space for expansion, and freeze for up to 3 months. Thaw overnight in the fridge for best texture—just remember that rhubarb may soften a touch more after reheating, but the flavors absolutely hold up.
Reheating
To reheat, gently warm the stew in a saucepan over medium-low heat, stirring occasionally until hot. If it thickens too much, add a splash of water or broth. Individual portions also reheat well in the microwave, just cover loosely to prevent spattering.
FAQs
Can I make Persian Rhubarb and Herb Stew vegetarian?
Yes! Swap out the meat for chickpeas or even cubes of tofu, and use vegetable broth. The stew keeps all its personality, and those signature herb and rhubarb flavors still shine.
Is it possible to use frozen rhubarb?
Absolutely. Thaw and drain frozen rhubarb before adding it in, and keep an eye on the cooking time—it may soften slightly more quickly than fresh, but the taste will be just as lively.
What cuts of meat work best?
Both beef and lamb stew cuts work perfectly; just opt for well-marbled pieces that become tender after slow simmering. Think chuck roast or lamb shoulder, cut into bite-sized cubes.
How can I balance the tartness?
If your rhubarb tastes especially zippy, don’t hesitate to add the optional sugar, or even a small drizzle of honey. You can also serve with a bit of yogurt on the side—its creaminess mellows the tangy edge beautifully.
Does this stew reheat well for meal prep?
Yes, Persian Rhubarb and Herb Stew is a meal-prep champion! It tastes even better the next day as the flavors meld, and it keeps beautifully in the fridge or freezer for quick, satisfying meals later on.
Final Thoughts
This Persian Rhubarb and Herb Stew brings together garden-fresh herbs, tender meat, and that uniquely tart rhubarb for a dish that’s truly greater than the sum of its parts. If you’re looking for something vibrant, comforting, and a little bit different to share, give this recipe a spot at your table—I can’t wait for you to taste the magic!
Print
Persian Rhubarb and Herb Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
- Diet: Non-Vegetarian
Description
A delightful Persian stew that combines the earthy richness of beef or lamb with the vibrant flavors of fresh herbs and tangy rhubarb. This hearty dish, known as Khoresh Rivas in Persian cuisine, is a perfect balance of savory and tart notes.
Ingredients
Main Stew:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 pound beef stew meat or lamb, cut into 1-inch cubes
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups beef or vegetable broth
Herb Mixture:
- 2 cups fresh parsley, chopped
- 1 cup fresh mint leaves, chopped
- 4 stalks celery, chopped
Additional:
- 2 cups fresh rhubarb, cut into 1-inch pieces
- 1 tablespoon sugar (optional, to balance tartness)
- cooked basmati rice for serving
Instructions
- Main Stew: In a large pot, heat olive oil, sauté onion until golden. Add meat, turmeric, salt, and pepper. Cook until browned. Pour in broth, simmer covered for 45–60 minutes.
- Herb Mixture: In a skillet, sauté parsley, mint, and celery. Add to stew pot, simmer for 15 minutes. Stir in rhubarb and sugar, cook for 5–7 minutes. Adjust seasoning. Serve over basmati rice.
Notes
- This stew can be made vegetarian by substituting chickpeas for the meat and using vegetable broth.
Nutrition
- Serving Size: 1 1/2 cups stew
- Calories: 290
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
