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
Scale
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
