Rhubarb Khoresh

Name: Rhubarb Khoresh (Khoresh-e rivas)
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 45 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 6 tablespoons oil, butter, or ghee*; 6 tablespoons oil, butter, or ghee*; 1 pound (450 g) stew meat (lamb, veal, or beef), or boneless, skinless chicken thighs, cut into 2-inch/5cm cubes, or 2 pounds/900 g veal shank; 2 onions, peeled and thinly sliced; 6 tablespoons oil, butter, or ghee*; ¼ teaspoon ground saffron dissolved in 1 tablespoon rose water; 1 tablespoon tomato paste; 2 tablespoons fresh lime juice; ½ teaspoon turmeric; 3 cups (250 g) chopped fresh parsley; ½ cup (40 g) chopped fresh mint, or 2 tablespoons dried; ¼ teaspoon ground saffron dissolved in 1 tablespoon rose water; 1 pound (450 g) stew meat (lamb, veal, or beef), or boneless, skinless chicken thighs, cut into 2-inch/5cm cubes, or 2 pounds/900 g veal shank; 1 pound (450 g) stew meat (lamb, veal, or beef), or boneless, skinless chicken thighs, cut into 2-inch/5cm cubes, or 2 pounds/900 g veal shank; 1½ teaspoons sea salt; ½ teaspoon freshly ground black pepper; 1 pound (450 g) stew meat (lamb, veal, or beef), or boneless, skinless chicken thighs, cut into 2-inch/5cm cubes, or 2 pounds/900 g veal shank; 1 pound (450 g) stew meat (lamb, veal, or beef), or boneless, skinless chicken thighs, cut into 2-inch/5cm cubes, or 2 pounds/900 g veal shank; 1 pound (450 g) stew meat (lamb, veal, or beef), or boneless, skinless chicken thighs, cut into 2-inch/5cm cubes, or 2 pounds/900 g veal shank; 1 pound (450 g) stew meat (lamb, veal, or beef), or boneless, skinless chicken thighs, cut into 2-inch/5cm cubes, or 2 pounds/900 g veal shank

Khoresh-e rivas

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
3 hr

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

From ancient times rhubarb has been known for cleansing the blood and purifying the system.

Ingredients

6 tablespoons oil, butter, or ghee*
2 onions, peeled and thinly sliced
1

Asia
Iran
Main course
Southeast Asia
Gluten-free

Method

In a Dutch oven, heat 3 tablespoons oil over medium heat and brown onions and meat. Add salt, pepper, and turmeric, and sauté for 1 minute.
Pour in water—2½ cups/600ml) for meat and 1½ cups/360ml for chicken. Cover and cook for 1 hour for meat and 15 minutes for chicken over low heat, stirring occasionally.
In a wide skillet, sauté parsley and mint in