Khoresht Rivas (Persian Lamb and Rhubarb Stew) is a traditional Iranian recipe for a classic stew of lamb and rhubarb in a meat stock and onion base flavoured with the spice blend, advieh khoresh. The full recipe is presented here and I hope you enjoy this classic Iranian version of: Persian Lamb and Rhubarb Stew (Khoresht Rivas).
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I really love rhubarb and am always on the look-out for recipes that use rhubarb as what it botanically is, a vegetable. So, when I saw this Iranian recipe I really had to try it (particularly as I had a fresh batch of advieh khoresh spice blend to hand).
Ingredients:
2 to 3 onions, diced
2-3 tbsp olive oil
500g lamb stewing meat, cut into 1-inch chunks
1 tsp ground turmeric
1 tsp advieh khoresh
500ml meat stock
60g flat-leaf parsley, finely chopped
15g mint, finely chopped
1.75kg rhubarb, cut at a bias into 5cm lengths
Salt to taste
Method:
Place a pan over medium heat. Once hot add the olive oil and use to fry the onions until translucent (about 5 minutes).
Scatter over the turmeric and advieh khoresh, stir to combine then add the lamb and fry until nicely browned all over.
Pour in the stock, bring to a simmer and continue cooking the lamb over low heat for about 25 minutes.
At this point add the herbs and continue cooking for a further 20 minutes.
Now stir in the sliced rhubarb, ensuring it's all submerged then continue cooking, without stirring, for a further 6 minutes, or until the rhubarb is very tender (you don't want to break the rhubarb up into mush).
Serve immediately either in warmed bowls or on a bed of rice.
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