It's rhubarb season and this means it's time for Khoresh-e Rivas! This glorious lamb rhubarb stew is one of my favourite Persian stews! The savoury flavour of the lamb and herbs, combined with the fresh sourness of the rhubarb just makes such a good combo of flavours!
Lamb Dishes,  Persian Classics,  Persian Stews,  Uncategorized

Khoresh-e Rivas – Lamb Rhubarb Stew

It’s rhubarb season and this means it’s time for Khoresh-e Rivas! This glorious lamb rhubarb stew is one of my favourite Persian stews! The savoury flavour of the lamb and herbs, combined with the fresh sourness of the rhubarb just makes such a good combo of flavours!

The recipe is very similar to Khoresh-e Karafs (Lamb Celery Stew). The only differences are, that you don’t need to add lemon juice, because the rhubarb is already sour. Also you add the rhubarb last thing, without sautéing it beforehand.

Khoresh-e Rivas - Persian Lamb Rhubarb Stew | igotitfrommymaman.com #persianrecipes

Ingredients (serving 4)

1 kg / 2.2 lbs lamb leg or shoulder

1 litre / 4 1/4 cups water

300g / 10.6oz rhubarb (about 5 long stalks)

250g / 8.8oz parsley (chopped, without stalks)

60g / 2.1oz mint (chopped, without stalks)

1 onion

7 tbsp vegetable oil

1 tbsp tomato paste

1 tsp turmeric

1 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

Wash the herbs. Make sure to keep the parsley and mint separate. The reason for this is, that the parsley needs to be fried much longer than the mint. That’s because parsley has a higher water content than mint and therefore takes longer to fry. If the mint is fried for too long, it tastes bitter.

Cut the meat into chunky pieces. If the meat you have is on the bone, don’t throw the bone away. It will give your stew amazing flavour.

Finely chop the onion.

Fry the meat in 3 tbsp of vegetable oil until golden brown from each side. Remove the meat from the pan and gently fry the chopped onions in the same oil for about 10 minutes.

Return the meat to the pan or transfer both, meat and onions, plus bones, if you have them, to the pan you want to cook your stew in. Boil 1 litre ( 1 1/4 cups) of water and add it to the meat. Add the tomato paste, turmeric, black pepper and salt, put on the lid and let the meat simmer over low to medium heat for 1 hour and 45 minutes.

Finely chop the parsley and mint (keeping them separate).

Fry the chopped parsley in 3 tbsp of veg oil for about 8 minutes. Remove it from the pan. Then fry the mint in 1 tbsp veg oil for only 30 seconds. Add the herbs to the stew and let it continue simmering.

If you’re planning on making aabkesh rice, start making it now. If you want to serve the Khoresh-e Rivas with kateh rice, start about 50 minutes towards the end of the cooking time of the stew.

10 minutes towards the end of the cooking time, peel the rhubarb and chop it into about 1″/ 3cm long pieces and add it to the stew. You can turn the heat off now, the rhubarb will cook in the hot stew in no time.

Serve your Khoresh-e Rivas with aromatic rice, red onions, salad, yoghurt and/or fresh herbs. Enjoy!

Khoresh-e Rivas - Persian Lamb Rhubarb Stew | igotitfrommymaman.com #persianrecipes

Khoresh-e Rivas – Lamb Rhubarb Stew

Course Main Course
Cuisine Persian
Keyword herbs, khoresh-e rivas, lamb, lamb rhubarb stew, rhubarb
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings 4 people
Author Hami

Ingredients

  • 1 kg lamb leg or shoulder (2.2 lbs)
  • 1 litre water (4 1/4 cups)
  • 300 g rhubarb (about 5 long stalks)
  • 250 g parsley (chopped, without stalks) (8.8 oz)
  • 60 g mint (chopped, without stalks) (2.1 oz)
  • 1 onion
  • 7 tbsp vegetable oil
  • 1 tbsp tomato paste
  • 1 tsp turmeric
  • 1 tsp black pepper
  • salt to taste

Instructions

  1. Wash the herbs. Make sure to keep the parsley and mint separate.

  2. Cut the meat into chunky pieces. If the meat you have is on the bone, don’t throw the bone away. It will give your stew amazing flavour.

  3. Finely chop the onion.

  4. Fry the meat in 3 tbsp of vegetable oil until golden brown from each side. Remove the meat from the pan and gently fry the chopped onions in the same oil for about 10 minutes.

  5. Return the meat to the pan or transfer both, meat and onions, plus bones, if you have them, to the pan you want to cook your stew in. Boil 1 litre ( 1 1/4 cups) of water and add it to the meat. Add the tomato paste, turmeric, black pepper and salt, put on the lid and let the meat simmer over low to medium heat for 1 hour and 45 minutes.

  6. Finely chop the parsley and mint (keeping them separate).

  7. Fry the chopped parsley in 3 tbsp of veg oil for about 8 minutes. Remove it from the pan. Then fry the mint in 1 tbsp veg oil for only 30 seconds. Add the herbs to the stew and let it continue simmering.

  8. If you’re planning on making aabkesh rice, start making it now. If you want to serve the Khoresh-e Rivas with kateh rice, start about 50 minutes towards the end of the cooking time of the stew.

  9. 10 minutes towards the end of the cooking time, peel the rhubarb and chop it into about 1″/ 3cm long pieces and add it to the stew. You can turn the heat off now, the rhubarb will cook in the hot stew in no time.

  10. Serve your Khoresh-e Rivas with aromatic rice, red onions, salad, yoghurt and/or fresh herbs. Enjoy!

I hope you enjoyed this recipe! If you have any questions please let me know in the comments, I’m always happy to help. I’d love to see your Khoresh-e Rivas! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!

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Thanks for stopping by! Enjoy your meal!

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