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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<\/a><\/strong> or Persian flatbread<\/a><\/strong> is commonly served as accompaniments. The bread<\/a><\/strong> 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<\/strong>,<\/a> or Khoresh-e Albaloo \u2013 Meatballs in Sour Cherry Sauce \u062e\u0648\u0631\u0634 \u0622\u0644\u0628\u0627\u0644\u0648<\/a><\/strong>.<\/p>\n 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, <\/a>Rhubarb and Date Chutney <\/a><\/strong>or my Labneh Cheesecake with Rhubarb and Strawberry Compote<\/a><\/strong>.<\/p>\n To make Khoresht-e Rivas, a Persian dish, you’ll need a spice mix called Advieh Khoresh*<\/a><\/strong>. You can find a recipe for it under Advieh – a Persian Spice Mix<\/a><\/strong> (German), or you can add the spices individually to the dish. You’ll need cinnamon, cardamom, coriander, and nutmeg.<\/p>\n 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.<\/p>\n In traditional Persian medicine, which is known as “Teb-e Sonati,” we use rhubarb root \u00a0to 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.<\/p>\n 1 tbsp olive oil*<\/a><\/strong><\/p>\n 1 large onion<\/p>\n 2 garlic cloves<\/p>\n 1 tsp turmeric<\/a>*<\/strong><\/p>\n 500 g beef, cuts of shoulder<\/p>\n pepper<\/p>\n 1 tbsp pomegranate molasses*<\/a><\/strong><\/p>\n 1 tsp saffron<\/a>*<\/strong><\/p>\n 2 tbsp sugar<\/p>\n 1 bunch flat-leaf parsley<\/p>\n 1 bunch peppermint<\/p>\n 1 tbsp ghee*<\/a><\/strong><\/p>\n salt<\/p>\n 1\/2 tsp Advieh Khoresh<\/a>*<\/strong>\u00a0or instead<\/p>\n (1 cinnamon<\/a>*<\/strong>, 3 capsules cardamom<\/a>*<\/strong>, 1\/2 tsp ground coriander*<\/a><\/strong>, nutmeg*<\/a><\/strong>)<\/p>\n 4 stalks rhubarb<\/p>\n Dice onions and saut\u00e9 them in olive oil for about 5 minutes.<\/p>\n Add crushed garlic and sprinkle with turmeric. Flip once.<\/p>\n Add meat, stir and add pepper. Fill up with water until well covered.<\/p>\n Add pomegranate molasses and bring to a boil once. Then reduce the heat.<\/p>\n Grind saffron with sugar in a mortar and pour boiling water over it. Let it steep for 10 minutes.<\/p>\n Wash parsley and mint, pat dry well, and separate the leaves from the stems. Chop them finely.<\/p>\n Saut\u00e9 both parsley and mint in ghee until their fragrance rises. Then add them to the khoresh.<\/p>\n Add infused saffron, salt, and Advieh Khoresh or the individual spices. Simmer for 1 hour over medium heat.<\/p>\n Cut rhubarb into bite-sized pieces and add them to the khoresh for the last 3-5 minutes.<\/p>\n Keep an eye on them, as they should not fall apart and still have a crunchy bite.<\/p>\n Serve with Persian rice or flatbread.<\/p>\n BEFARMAYID!<\/p>\n Susan<\/p>\n 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 \u2665<\/span><\/p>\n![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/05\/Bild-1-1-682x1024.jpeg\")
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\n\t\t<\/div>\n\nWHAT IS KHORESH?<\/h2>\n
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\n\t\t<\/div>\n\nKHORESHT-E RIVAS – PERSIAN RHUBARB STEW IN A MINT-PARSLEY SAUCE<\/h2>\n
INTERESTING FACTS ABOUT RHUBARB<\/h2>\n
HEALTH BENEFITS OF RHUBARB<\/h2>\n
<\/a><\/p>\nINGREDIENTS FOR KHORESHT-E RIVAS<\/h2>\n
INGREDIENTS INFUSED SAFFRON<\/h2>\n
INGREDIENTS HERBS<\/h2>\n
PREPARATION KHORESHT-E RIVAS<\/h2>\n
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