Persian Rhubarb Stew (Khoresh Rivas)

Persian Rhubarb Stew (Khoresh Rivas) is a main course that serves 6. For $1.47 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 24g of protein, 11g of fat, and a total of 236 calories. 4 people were glad they tried this recipe. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of lamb stew meat, oil, sugar or, and a handful of other ingredients are all it takes to make this recipe so yummy. It is perfect for Mother's Day. It is brought to you by Foodista. With a spoonacular score of 60%, this dish is pretty good. Try Persian Lamb Stew, Persian Chicken Stew, and Persian Lamb Stew for similar recipes.

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. In a pan, heat 2-3 tablespoons of oil and saute chopped onions until translucent. Add turmeric, stir, add the meat and brown on all sides. Add salt and pepper to taste. 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.
2. In a medium-sized frying pan, saute the chopped parsley and mint together in 2 tablespoons of oil over medium heat.Combine the parsley and mint mixture with the meat sauce half way through the cooking. Add water if necessary.
3. Lightly saute sliced rhubarbs in 2 tablespoons of olive oil for 2-3 minutes on medium heat. Add the rhubarb to the pot, lower the heat to a gentle simmer and cook for an additional 15 minutes.
4. Taste and add 2-3 tablespoons of sugar or to taste, gently stir and cook for an additional 5 minutes.
5. Serve warm with basmati rice.

 

Step by step:

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.

Nutrition Information:

covered percent of daily need