Khoresh Rivas – Beef and Herb Stew with Rhubarb (Edit recipe)

Khoresh Rivas is yet another Persian stew that celebrates the abundance of fresh herbs and Iranians’ never ending love affair with sour flavors. In the rest of the world rhubarb’s sourness is almost always moderated with sugar or strawberries, but Iranians use rhubarb in savory dishes precisely because of its sour flavor.

30 minutes

1 hour and 45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	471
Fat:	34 g
Carbohydrates:	10 g
Protein:	26 g
Cholesterol:	64 g
Sodium:	918 mg
Fiber:	5 g
Sugars:	0 g
Calculated per serving.

by The Caspian Chef

View original recipe

Serves: 4

Ingredients

Stew

4 Tbsp Extra Virgin Olive Oil
1 Onion, large, thinly sliced
1/2 tsp Turmeric Powder
1 lb Stew Beef, cut into 1 inch pieces
2.5 cups Water, adjust as needed
1.5 tsp Salt
1/2 tsp Ground Fresh Black Peppercorns
3 pieces Rhubarb, cut into 1 inch slices (3 stems)

Sabzi (herbs)

4 Tbsp Extra Virgin Olive Oil
3 cups Parsley, finely chopped (about 5 bunches, stems removed)
1 cup Mint Leaves, finely chopped
1 Tbsp Dried Mint

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large pot, heat the olive oil and saute the onions on medium heat for about 10 minutes.
Add the turmeric and toss around for a couple of minutes before adding the beef pieces. Continue to stir over medium heat for about 5 minutes until the meat has picked up some color and no longer looks raw.
Add water, bring to a gentle boil, cover and simmer over low heat for 60 minutes.

Sabzi (Herbs)

In a large frying pan add the olive oil and saute the chopped fresh parsley and mint over medium heat for 10 minutes. Lower the heat towards the end to prevent the herbs from burning.
Mix the dried mint into the herbs, then remove from the heat and set aside.

Stew

After the beef has cooked for 60 minutes, add the salt, pepper and sauteed herbs. Cover and continue to cook for 30 minutes over low heat.
The stew should be very fragrant with the herbs and the meat fork tender.
Add the rhubarb pieces to the stew, gently mix, cover and cook until the rhubarb has softened, about 15 minutes. Take extra care not to over-mix as rhubarb can fall apart easily.
The stew should be dense with herbs and not at all watery.
Serve with Persian saffron basmati rice and a side of plain yogurt or Maast-khiar (yogurt, cucumber, mint and rose petals).