Name: Rhubarb-Lamb Stew (Khoresh Rivas)
Yield: Serves 4
Cuisine: Iran
Ingredients: ⅛ teaspoon ground cinnamon; 1 pound boneless lamb shoulder or eye of round, trimmed of fat and cut into 1-inch cubes; ½ teaspoon Freshly ground black pepper; 1 cup packed flat-leaf parsley leaves, finely chopped; About 2 cups water; ½ cup packed fresh mint leaves, finely chopped; 1 teaspoon salt; 1 tablespoon vegetable oil; 3 small or 2 medium onions, finely chopped; Pinch of grated nutmeg

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

Rhubarb is found in many parts of Central Asia and is believed to have originated in the Himalaya. In this stew, its tartness combines well with small slow-cooked chunks of lamb or beef. Although rhubarb is used in Persian and Azeri cooking, other peoples of Central Asia most emphatically do not view it as desirable food. Once while trekking in Zanskar in the Ladakh region of Kashmir, I came across some tender rhubarb on a glacial melt slope. Far from fresh fruits and vegetables, I was deli