Persian Lamb and Rhubarb Stew (Khoresht Rivas)
This traditional lamb and rhubarb stew is a classic savory rhubarb recipe, and uses it as a vegetable...because rhubarb is a vegetable!
Ingredients
- 2 to 3 onions diced
- 2-3 tbsp olive oil
- 1 lb lamb stew meat cut into 1-inch chunks
- 1 tsp turmeric
- 2 cups stock
- 2 cups parsley finely chopped
- 1/2 cup mint finely chopped
- 2 lb rhubarb sliced into 2'' pieces
- Salt to taste
Instructions
- Sauté onion in olive oil until translucent.
- Add turmeric and lamb, browning the lamb on all sides.
- Add 2 cups stock, and simmer the lamb on low for about 20-30 minutes.
- Add chopped herbs and continue to cook for another 15 to 20 minutes.
- Add the sliced rhubarb, gently stir until rhubarb is submerged and then cook (WITHOUT STIRRING) for another 5 to 8 minutes. Stirring will break up the rhubarb, it's very tender at this point.
- Serve immediately, alone or over rice.
Nutrition
Calories: 306kcalCarbohydrates: 20gProtein: 27gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 74mgSodium: 574mgPotassium: 1266mgFiber: 7gSugar: 6gVitamin A: 3249IUVitamin C: 64mgCalcium: 274mgIron: 5mg
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