Are you familiar with rhubarb? It is often used in sweet dishes like cakes, compotes, or juice. However, today I have a savory version of rhubarb to share with you. Do you enjoy the fruity-sour taste of rhubarb? If so, consider trying Khoresht-e Rivas, an aromatic Persian stew made with juicy beef and sweet-sour rhubarb in a spicy fresh mint-parsley sauce (خورشت ریواس) enhanced with saffron and pomegranate molasses. You can serve it with saffron crispy rice or Persian flatbread. This Khoresht-e Rivas – Persian Rhubarb Stew in a Mint-Parsley Sauce is a culinary delight that is quick and easy to prepare, although you should wait about an hour until the meat is tender and cooked through. The wait is worth it, and you will be rewarded with a special treat.
Watch my preparation video on Instagram
WHAT IS KHORESH?
Khoresh is a gently cooked stew that is popular in Persian cuisine. The word Khoresh comes from the verb “Khordan,” which means “to eat.” Typically, it consists of ingredients like lamb, beef, chicken, fish, or seafood, often combined with a variety of vegetables. Legumes or different herbs are mostly added as well. The stew is usually flavored with spices like saffron or Advieh Khoresh. Persian rice or Persian flatbread is commonly served as accompaniments. The bread often serves as a utensil substitute, as the Khoresh is scooped up or dipped with the bread. The most popular Khoresh in Persia is Khoresht-e Fesenjan, which is lamb stew in a pomegranate-walnut sauce. Other Khoresh recipes as Khoresht-e Porteghal, which is a Persian stew with orange and chicken legs, or Khoresh-e Albaloo – Meatballs in Sour Cherry Sauce خورش آلبالو.
KHORESHT-E RIVAS – PERSIAN RHUBARB STEW IN A MINT-PARSLEY SAUCE
In Persian mythology, the first human couple grows from the seed of a rhubarb plant, first the man, then the woman. In Iran, rhubarb holds a similar status as asparagus does here in Germany. It’s only available for about eight weeks, so we prepare it in various ways as often as possible. I wish the season could last longer! If you’re looking for new rhubarb recipes, try Persian Rhubarb Lemonade – Sharbat-e Rivas, Rhubarb and Date Chutney or my Labneh Cheesecake with Rhubarb and Strawberry Compote.
To make Khoresht-e Rivas, a Persian dish, you’ll need a spice mix called Advieh Khoresh*. You can find a recipe for it under Advieh – a Persian Spice Mix (German), or you can add the spices individually to the dish. You’ll need cinnamon, cardamom, coriander, and nutmeg.
INTERESTING FACTS ABOUT RHUBARB
Did you know that despite its sweet and sour taste, rhubarb is actually a vegetable, not a fruit? The season for rhubarb stretches from April to St. John’s Day, and as the weather gets warmer, the oxalic acid content in rhubarb increases. While this acid can inhibit iron absorption in the body, it’s usually only a concern for children and those with kidney issues. In 100g of rhubarb stalks, there is about 500mg of oxalic acid, which only becomes toxic to our bodies at around 5g. When cooked, the amount of oxalic acid in rhubarb decreases even further, so the redder the stalks, the milder the taste.
HEALTH BENEFITS OF RHUBARB
In traditional Persian medicine, which is known as “Teb-e Sonati,” we use rhubarb root to treat gastrointestinal issues as well as gum inflammation. In Teb-e Sonati Rhubarb has cold and dry conditions and is a rich source of essential minerals. The potassium present in rhubarb acts as a diuretic and helps regulate blood pressure. Iron content in rhubarb supports blood formation. B vitamins found in rhubarb promote mood enhancement and reduce stress levels, while also contributing to healthy skin and hair. Vitamin C aids in boosting the immune system and fights against bacteria, viruses, and fungi. Moreover, the high fiber content in rhubarb helps in detoxification, fat binding, and assists with weight loss.
INGREDIENTS FOR KHORESHT-E RIVAS
1 tbsp olive oil*
1 large onion
2 garlic cloves
1 tsp turmeric*
500 g beef, cuts of shoulder
pepper
1 tbsp pomegranate molasses*
INGREDIENTS INFUSED SAFFRON
1 tsp saffron*
2 tbsp sugar
INGREDIENTS HERBS
1 bunch flat-leaf parsley
1 bunch peppermint
1 tbsp ghee*
salt
1/2 tsp Advieh Khoresh* or instead
(1 cinnamon*, 3 capsules cardamom*, 1/2 tsp ground coriander*, nutmeg*)
4 stalks rhubarb
PREPARATION KHORESHT-E RIVAS
Dice onions and sauté them in olive oil for about 5 minutes.
Add crushed garlic and sprinkle with turmeric. Flip once.
Add meat, stir and add pepper. Fill up with water until well covered.
Add pomegranate molasses and bring to a boil once. Then reduce the heat.
Grind saffron with sugar in a mortar and pour boiling water over it. Let it steep for 10 minutes.
Wash parsley and mint, pat dry well, and separate the leaves from the stems. Chop them finely.
Sauté both parsley and mint in ghee until their fragrance rises. Then add them to the khoresh.
Add infused saffron, salt, and Advieh Khoresh or the individual spices. Simmer for 1 hour over medium heat.
Cut rhubarb into bite-sized pieces and add them to the khoresh for the last 3-5 minutes.
Keep an eye on them, as they should not fall apart and still have a crunchy bite.
Serve with Persian rice or flatbread.
BEFARMAYID!
Susan
The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥
Khoresht-e Rivas – Persian Rhubarb Stew in a Mint-Parsley Sauce
An aromatic Persian stew made with juicy beef and sweet-sour rhubarb in a spicy fresh mint-parsley sauce enhanced with saffron and pomegranate molasses.
Ingredients
INGREDIENTS FOR KHORESHT-E RIVAS
- 1 tbsp olive oil
- 1 large onion
- 2 garlic cloves crushed
- 1 tsp turmeric
- 500 g beef cuts of shoulder
- pepper
- 1 tbsp pomegranate molasses
- 1 tsp saffron
- 2 tbsp sugar
- 1 bunch flat-leaf parsley
- 1 bunch peppermint
- 1 tbsp ghee
- salt
- 1 tbsp Advieh Khoresh or instead optional
- 1/2 tsp cinnamon
- 3 capsules cardamom
- 1/2 tsp coriander ground
- nutmeg freshly ground
- 4 stalks rhubarb
Instructions
-
Dice onions and sauté them in olive oil for about 5 minutes.
-
Add crushed garlic and sprinkle with turmeric. Flip once.
-
Add meat, stir and add pepper. Fill up with water until well covered.
-
Add pomegranate molasses and bring to a boil once. Then reduce the heat.
-
Grind saffron with a little sugar in a mortar and pour boiling water over it. Let it steep for 10 minutes.
-
Wash parsley and mint, pat dry well, and separate the leaves from the stems. Chop them finely.
-
Sauté both parsley and mint in some ghee until their fragrance rises. Then add to the khoresh.
-
Add infused saffron, salt, and Advieh Khoresh or the individual spices. Simmer for 1 hour over medium heat.
-
Cut rhubarb into bite-sized pieces and add them to the khoresh for the last 3-5 minutes.
-
Keep an eye on them, as they should not fall apart and still have a crunchy bite.
Recipe Notes
Serve with Persian rice or flatbread.
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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