Khoresh Rivas Recipes “Persian Rhubarb Stew with Meat”
The great and sour taste of rhubarb in an authentic Iranian stew
Rhubarb stew(khoresh rivas) is one of the most popular sour and tasty spring Persian stews, which is prepared with the sour stem of the rhubarb plant.
The combination of rhubarb, mutton, or beef, vegetables such as parsley and mint, along with fragrant Iranian spices and excellent Iranian saffron.
This excellent stew is served with very delicious Iranian rice. But you can also use Indian rice and other white rice that are available to you.
If you are interested in Iranian sour stews such as Ghormeh Sabzi and Aloo Esfenaj, then you will surely welcome rhubarb stew.
Finally, I have prepared a very simple and traditional recipe for preparing this stew, along with important points that have not been mentioned elsewhere, which you can see below.
Preparation time: 15 minutes
Cooking time: 2 hours
Ingredients:
| Fresh rhubarb | 1.1 pound |
| Mint | 0.1 pound |
| Parsley | 0.4 pound |
| Medium onion | 2 pcs |
| Red meat | 0.9 pound |
| Tomato paste | 1 tablespoon |
| Salt, black pepper, and turmeric | as much as needed |
| Limoo Amani | 2 pcs |
| Liquid oil | as much as needed |
Instruction :
1. Frying onions
In the first step, you should chop the onions in a pot. Then, pour some oil into the pan. After the oil is hot, add the onion to the oil and fry well in the oil until the onion becomes light and golden. Then add a little turmeric to it.
2. Saute tomatoes
In the second, you should add tomato paste to the fried onion. Then add a little turmeric and black pepper to it and fry well in oil.
Continue frying the tomato paste until its color is lightened and the raw taste of the paste disappears.
3. Saute meat
After frying the paste, you should cut the meat into small pieces and add it to the ingredients in the pot. Mix the meat well with other ingredients and fry a little until the color of the meat changes.
4. Add water to stew
After roasting the meats for a few minutes, you should add 3 glasses of boiling water to the stew ingredients. Now, put the lid of the pot on it to cook the meat.
5. Add mint and parsley to the stew
While the meat is cooking, wash the parsley and mint and chop finely. Now, pour some oil into a pan and fry the vegetables. Then, while cooking the meat, add chopped vegetables to the stew.
6. Chopping rhubarb for stew
At this step, you should go to rhubarb. First, wash the rhubarb and remove the skin. Then, cut the rhubarb into 3 to 5 cm pieces.
7. Roast rhubarb
After you have chopped all the rhubarbs, you should pour some oil into the pan and fry the rhubarbs for 2 minutes. Be careful not to overcook the rhubarb because this will crush the rhubarb.
8. Add limoo amani or fresh lemon and rhubarb to the stew
After the stew is partially set, pierce the lemons in the last 15 minutes of cooking and add them to the stew, along with a little salt.
Then, in the last 5 minutes of cooking the stew, you should also add the roasted rhubarb to the stew.
9. Serve
After you add the rhubarb to the stew, be careful not to overcook it, as this will squish the rhubarb. It is better to serve this stew with little water and let it settle well. Finally, you can eat this delicious stew with Persian rice and Mast o Khair.
What is Rivas(Rhubarb)?
Rhubarb is one of the mountain vegetables that is special for the spring season; it grows naturally and does not need watering.
Rhubarb has a sour, juicy, and very special stem that is used in rhubarb stew. Therefore, rhubarb stew has a very different and delicious taste compared to other stews. Rhubarb is used raw and cooked in Iranian cuisine.
Rhubarb is the fleshy, edible stalks (petioles) of species and hybrids (culinary rhubarb) of Rheum in the family Polygonaceae, which are cooked and used for food.[2] The plant is a herbaceous perennial that grows from short, thick rhizomes. Historically, different plants have been called “rhubarb” in English.
Notes :
- You can add a little brewed saffron to the stew to make it taste better.
- Rhubarb has a sour taste, so some people add 2 tablespoons of sugar to it.
- Khoresh Rivas has a sour and malty taste, so try to add some water and less limoo amani to it so that your stew is not too sour.
- Adding tomato paste to this stew is optional, but it will make your stew more colorful.
- You can also use pomegranate paste or plum paste to add color and flavor to this stew.
- Some people also use garlic to cook this stew. If you like the smell of garlic in food, you can add a small amount of grated garlic or garlic powder to the stew.
- Persian rhubarb stew is the original food of many cities and is mainly cooked in Kermanshah and Mashhad.
- This Kermanshah food can be made with white meat and lamb or veal. For this type of rhubarb stew, prepare 500 to 700 grams of chicken or turkey meat and follow the same steps for preparing rhubarb stew with meat.
- Be careful to add rhubarb to the pot in the final stages of preparing the stew because high heat causes rhubarb to be crushed.
- Be sure to pay attention to the amount of mint you use in the stew because using too much mint makes the stew bitter.
The extraordinary properties of rhubarb:
Rhubarb has a cold nature and contains many vitamins and minerals. Rhubarb contains a lot of fiber, protein, calcium, potassium, folate, vitamin C, and vitamin K.
This stem is full of benefits, laxative and delicious, and has many benefits for the stomach and liver. Consumption of rhubarb is very useful for people who want to lose weight.
Rhubarb is useful for treating fatty liver and preventing Alzheimer’s disease, and it is also effective in preventing heart diseases. Consumption of rhubarb can fight cancer cells and prevent various diseases.
FAQ
1. How to prepare khoresh rivas with minced meat?
In preparing this stew with minced meat, you should mix the meat with onion and spices make it into small balls, and fry it. Then, you can add meats to the rhubarb stew.
2. Where is the origin of khoresh rivas?
Persian rhubarb stew is the original food of many cities and is mainly cooked in Kurdistan and Mashhad.
Did you like this recipe?
If you have ever had the experience of eating rhubarb stew or rhubarb plant, explain it to me in the comments.
If you have any questions or suggestions for the rhubarb stew recipe, be sure to write them in the comments.
