Khoresh Rivas (Persian Rhubarb and Beef Stew with Mint)
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Ingredients
- 500 g braising beef, diced
- 300 g rhubarb
- 15 g fresh mint, chopped
- 20 g fresh flat-leaf parsley, chopped
- 1 onion, finely chopped
- 1 tsp ground turmeric
- 2 tbsp vegetable oil
- 1 tbsp caster sugar
Nutrition (per serving)
- Calories
- 301 kcal
- Protein
- 27.1 g
- Carbohydrate
- 7.3 g
- of which sugars
- 6.1 g
- Fat
- 17.6 g
- of which saturates
- 4.8 g
- Fibre
- 2.2 g
- Salt
- 0.20 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion for 5 minutes, then add the diced beef and turmeric and brown for 6-8 minutes.
- 2
Pour in 500ml water, bring to a simmer, cover and cook gently for 40 minutes until the beef is almost tender.
- 3
Stir in the chopped parsley and half the mint and simmer uncovered for 10 minutes.
- 4
Add the chopped rhubarb and the caster sugar and simmer for a further 8-10 minutes until the rhubarb has softened but still holds its shape.
- 5
Taste the sauce: it should be pleasantly sour from the rhubarb with a little sweetness balancing it, so add a touch more sugar if needed.
- 6
Scatter with the remaining mint and serve with basmati rice.
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