Khoresht Rivas (خورش ریواس) — Persian Rhubarb and Herb Stew

• 700 gLamb shoulder, boneless, cut into 3 cm cubes (Trim excess surface fat; beef stew meat can be used instead)
• 300 gYellow onions, finely diced (About 2 medium)
• 45 mlOlive oil (Divided for browning meat and sautéing herbs)
• 9 gSea salt (About 1 1/2 tsp, divided; adjust to taste)
• 2 gBlack pepper, freshly ground (About 1 tsp)
• 900 mlWater (Hot, plus more if needed during simmering)
• 120 gFresh parsley leaves, finely chopped (Stems removed; measure after trimming)
• 30 gFresh mint leaves, finely chopped (Stems removed; measure after trimming)
• 350 gRhubarb stalks, peeled if fibrous, cut into 4 cm pieces (Use firm, fresh stalks; do not use leaves)
• 12 gGranulated sugar (About 1 tbsp; adjust to rhubarb tartness)

Instructions

1. 1

   Prepare the herbs and rhubarb first: wash and dry parsley and mint thoroughly, then chop finely. Trim rhubarb ends; peel only if thick strings are present, then cut into 4 cm pieces. Keep rhubarb chilled while you cook so it holds its shape later, and keep it separate from the herbs.

2. 2

   In a heavy pot over medium-high heat, warm 30 ml olive oil for 1 minute. Add diced onions and cook 8–10 minutes, stirring, until translucent with light golden edges. Add lamb, 6 g salt, and all black pepper; brown 8–10 minutes, turning pieces so several sides develop color.

3. 3

   Pour in 900 ml hot water, scraping the bottom to release browned bits. Bring to a gentle boil over high heat, then reduce to low, cover, and simmer 60 minutes. Maintain a steady, quiet simmer (small bubbles), adding 60–120 ml water only if the surface drops below the meat.

4. 4

   While the meat simmers, sauté the herbs: heat remaining 15 ml olive oil in a skillet over medium heat. Add chopped parsley and mint and cook 6–8 minutes, stirring often, until darker green and fragrant and most moisture evaporates. Do not let the herbs crisp or burn; reduce heat if needed.

5. 5

   Stir the sautéed herb mixture into the pot. Cover and continue simmering 30 minutes, stirring once halfway through. The stew should begin to look slightly thicker and greener. Taste the broth and adjust with the remaining 3 g salt if needed, keeping seasoning moderate before adding rhubarb.

6. 6

   Add rhubarb pieces and sprinkle in the sugar. Gently push rhubarb under the surface without vigorous stirring. Simmer uncovered 10–15 minutes on low until rhubarb is just tender but still holds its shape. Turn off heat, cover, and rest 10 minutes to let flavors meld and broth settle.