Classic Persian Rhubarb Stew (Khoresh Rivas)
"A masterclass in Persian balance, this vibrant stew marries the sharp, electric tang of spring rhubarb with the deep, savory warmth of slow-cooked meat and aromatic herbs."
Instructions
Heat 2–3 tablespoons of olive oil in a heavy pot over medium heat. Add the chopped onions and sauté until soft, translucent, and lightly golden.
Add the meat and cook, stirring occasionally, until all sides are sealed and lightly browned.
Pour in 2 to 3 cups of boiling water, just enough to cover the meat. Reduce to medium-low heat, cover, and simmer for about 45 minutes, or until the meat is tender.
While the meat cooks, wash the rhubarb thoroughly and cut into 3 cm (about 1-inch) pieces. Set aside.
In a separate pan, heat a small amount of olive oil over low heat. Gently sauté the chopped mint and parsley until fragrant and slightly darkened, being careful not to burn them.
Once the meat is tender, add the sautéed herbs, rhubarb, sugar, salt, and black pepper to the pot. Stir gently to avoid breaking the rhubarb.
Simmer uncovered for another 10 minutes, just until the rhubarb softens but still holds its shape. Taste and adjust seasoning as needed.
Serve hot with steamed Persian rice (chelow).