Do you also fancy eating a delicious Persian stew in the height of summer (a.k.a. rhubarb season)? Then this herby and sour Khoresh-e Rivas from Hami Sharafi at I got it from my Maman is the one for you
Prep time: 20 minutes
Cooking time: 2 hours
Makes: 4 servings
Ingredients
500g lamb meat for stewing
300g rhubarb
200g parsley
60g mint
1 lemon
1 onion
4 cloves garlic
7tbsp vegetable oil
1tsp turmeric
1/2tsp black pepper
1. Fry me up, buttercup
First step is to sauté the herbs. Chop the 200g parsley and 60g mint finely, keeping them separate. Fry the parsley in 3tbsp oil for about ten minutes until it is dark green and a little crispy. Take it out of the pan and then sauté the mint in 1tbsp for a couple of minutes until it has a similar consistency (about two minutes).
Remove the mint, and add in the 500g of lamb with some oil making sure to brown it on all sides. If your lamb is not conveniently chopped by your butcher, then it needs to be in cubes a few centimetres big (see photo)
While the meat is browing, channel your inner Cooking Mama and finely dice your onion. Once the meat is browned, remove it from the pan and add the onion. Cook it for about 10-15 minutes until golden brown crushing in the four cloves of garlic for the last 5 minutes
Add the herbs and meat back into the main pot along with 1tsp turmeric and 1/2tsp black pepper. Stir this together and then add 500ml of water. Leave to cook with a lid on for one and a half hours
About ten minutes before the stew is finished, chop the rhubarb into about 3cm piece and fry in a frying pan for 3-5 minutes.
Add this to the stew a few minutes before the end but BEWAR! It doesn’t need long and will lose its colour and structure very quickly so really just before serving add the rhubarb
Scrape back your hair and put on a tshirt in anticipation of eating this on a very hot summers day and dink and sink!
Food for Thought
Lizzy says: “While I am partial to an Iranian dish, I’m not sure that I’ve yet been fully convinced by the sourness of some of the dishes… and this rhubarb stew is a fine example of that! It was quite easy to make and a real novelty to have rhubarb in a savoury meal, but I did have to add a lot of tomato ketchup to make it palatable… 5/10”
Kate says: “I made this on one of the hottest days of the year this summer and that was a definite mistake. This has all the hallmarks of Persian cooking, lots of herbs and very sour. I enjoyed it, but being forced to make this when rhubarb is available in the shops in the height of German summer is not ideal 6/10“
5.5/10 Gasps
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