Main Course

Khoresht e Rivas (Persian Rhubarb Stew) with Potato

Original name: Khoresht e Rivas with Potato

Prep

20 mins

Cook

105 mins

Servings

PersianMediumDinnerDairy FreeGluten FreeHigh Protein

About this dish

Khoresht e rivas is a lesser-known Persian stew from the Caspian region, where sour rhubarb stalks (rivas) are simmered with herbs, lamb, and a touch of sweetness. I add potato for body and extra comfort—a move that would make my Iranian friends raise an eyebrow, but trust me, it works.

The stew balances tart, savoury, and herbal notes in a way that wakes up your palate, and yes, I sneak in a bit more spice than tradition dictates. Serve it over fluffy basmati rice for a taste of northern Iran without leaving your kitchen.

Ingredients

UK and US measurements are both included for every recipe.

lamb shoulder, cut into 1-inch cubes

protein

800 g

Imperial: 1.75 lb

fresh rhubarb stalks, trimmed and cut into 1-inch pieces

fruit

500 g

Imperial: 1 lb

medium potatoes, peeled and cut into 1-inch cubes

vegetable

400 g

Imperial: 14 oz

large onion, finely chopped

vegetable

1 large (200 g)

Imperial: 1 large (7 oz)

tomato paste

vegetable

2 tbsp

dried mint

herb

1 tbsp

flat-leaf parsley, finely chopped

herb

50 g

Imperial: 1/2 cup

ground turmeric

spice

1 tsp

ground cinnamon

spice

1/2 tsp

ground cayenne pepper, or to taste

spice

1/4 tsp

salt

seasoning

1 tsp

freshly ground black pepper

seasoning

1/2 tsp

olive oil or neutral oil

fat

3 tbsp

water or light stock

liquid

1.5 L

Imperial: 6 cups

fresh lemon juice, or to taste

liquid

2 tbsp

Method

Sear the lamb

PT10M

Pat the lamb cubes dry with paper towels and season generously with salt and black pepper. Heat 1 tablespoon of oil in a large pot over medium-high heat. Sear the lamb in batches until browned on all sides, about 4-5 minutes per batch. Transfer to a plate.

Soften onions and bloom spices

PT8M

Reduce heat to medium. Add the remaining oil and chopped onion to the pot. Cook until soft and translucent, scraping up browned bits, about 6 minutes. Stir in turmeric, cinnamon, and cayenne; cook for 30 seconds until fragrant. Add tomato paste and cook for another minute.

Simmer the stew base

PT1H

Return the seared lamb to the pot along with any juices. Add water or stock. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally, until lamb is tender.

Add potatoes and herbs

PT25M

Stir in the potato cubes, dried mint, and half of the chopped parsley. Cover and simmer for 25 minutes, until potatoes are nearly fork-tender.

Add rhubarb and finish

PT15M

Gently fold in the rhubarb pieces. Simmer uncovered for 10-15 minutes, until rhubarb is soft but still holds its shape. Taste and adjust seasoning: add lemon juice if you want extra tang, and more cayenne for heat. Remove from heat and let rest for 5 minutes.

Serve

PT5M

Ladle the stew into bowls, garnished with the remaining parsley. Serve hot with steamed basmati rice or crusty bread.

Equipment

Large heavy-bottomed pot
Skillet (optional
for searing)
Knife and cutting board
Measuring spoons
Wooden spoon

Nutrition facts

360 kcal

Calories

28 g

Protein

22 g

Carbohydrates

20 g

Fat

4 g

Fiber

620 mg

Sodium

Tips

Choose young, slender rhubarb stalks for the best texture, thick stalks can become stringy.
If.
If your rhubarb is very sour, balance it with a teaspoon of sugar or a drizzle of honey.
Sear the lamb well for deep flavor, but keep the simmer gentle to avoid toughening the meat., Potatoes can break apart if overcooked, add them at the right time and test doneness before adding rhubarb.
Like many Persian stews, this tastes even better the next day. Cool and refrigerate overnight, then reheat gently—the flavors will meld beautifully.

Serving suggestions

Serve over fluffy basmati rice with a side of plain yogurt.
Pair with a simple Shirazi salad (cucumber, tomato, onion, lime juice).
Scoop it up with warm flatbread for a rustic meal.

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Recipe by

Jian Chen

Specialises in Chinese cuisine

Jian is a wok master from Sichuan. He sneaks doubanjiang into everything, including brownies. No one has stopped him.

Describe yourself in three words: Mischievous, bold, 'more spice' is his motto.