Persian Rhubarb Stew (Khoresh Rivas)
Persian Rhubarb Stew (Khoresh Rivas) could be just the gluten free and dairy free recipe you've been looking for. For $1.47 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 236 calories, 24g of protein, and 11g of fat. This recipe serves 6
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 1.5 pounds lamb stew meat
- 2 tbsp oil
- 1 small onion
- 8 stalks rhubarb
- 6 servings salt and pepper
- 3 tablespoons sugar or
- 0.5 teaspoon turmeric
- 6 servings water
Instructions
- 1
In a pan, heat 2-3 tablespoons of oil and saute chopped onions until translucent.
- 2
Add turmeric, stir, add the meat and brown on all sides.
- 3
Add salt and pepper to taste.
- 4
Pour enough water to cover the meat. Cover and cook for an hour on medium to low heat, longer if it is not yet tender.In a medium-sized frying pan, saute the chopped parsley and mint together in 2 tablespoons of oil over medium heat.
- 5
Combine the parsley and mint mixture with the meat sauce half way through the cooking.
- 6
Add water if necessary.Lightly saute sliced rhubarbs in 2 tablespoons of olive oil for 2-3 minutes on medium heat.
- 7
Add the rhubarb to the pot, lower the heat to a gentle simmer and cook for an additional 15 minutes.Taste and add 2-3 tablespoons of sugar or to taste, gently stir and cook for an additional 5 minutes.
- 8
Serve warm with basmati rice.