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Khoresht-e Rivas – Persian Rhubarb Stew in a Mint-Parsley Sauce

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.

Course beef stew, Dinner, Khoresh, Lunch, Main Dish, Stew
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Khoresht-e Rivas – Persian Rhubarb Stew in a Mint-Parsley Sauce
Servings 4 people
Author Labsalliebe

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

  1. Dice onions and sauté them in olive oil for about 5 minutes.

  2. Add crushed garlic and sprinkle with turmeric. Flip once.

  3. Add meat, stir and add pepper. Fill up with water until well covered.
  4. Add pomegranate molasses and bring to a boil once. Then reduce the heat.
  5. Grind saffron with a little sugar in a mortar and pour boiling water over it. Let it steep for 10 minutes.
  6. Wash parsley and mint, pat dry well, and separate the leaves from the stems. Chop them finely.

  7. Sauté both parsley and mint in some ghee until their fragrance rises. Then add to the khoresh.

  8. Add infused saffron, salt, and Advieh Khoresh or the individual spices. Simmer for 1 hour over medium heat.

  9. Cut rhubarb into bite-sized pieces and add them to the khoresh for the last 3-5 minutes.
  10. 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.