From Persian cuisine blog Turmeric and Saffron
Khoresh Rivas (rhubarb stew)
“Rhubarb stew is pretty much prepared the same way as celery stew (khoresh karafs). The main difference is that in celery stew you add lemon/lime juice to bring out the flavors and make it tastier whereas in preparing rhubarb stew there’s no need to add more acidity to the dish. In order to balance the tart taste of rhubarb, sugar is added to bring about a perfect sweet and sour consistency.”
Ingredients:
Serves 4-6
8 stalks of rhubarb—washed, dried, and cut into small bite-sized pieces; 1 1/2 pounds of meat (lamb or beef), washed and cubed; 1 large onion—peeled, finely chopped; 1 bunch of parsley—remove the thick stems, wash, and chop (makes about 2 cups, packed); 1 bunch of mint, leaves only, wash and chop (makes about 1 cup, packed); 1/2 teaspoon turmeric; salt and pepper to taste; 2-3 tablespoons sugar or to taste; oil; water
Method:
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.
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.
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.
Taste and add 2-3 tablespoons of sugar (or to taste), gently stir, and cook for an additional 5 minutes.
Serve warm with basmati Persian rice.
