Khoresht e Rivas | Iranian Rhubarb Stew | خورشت ریواس

Khoresht e Rivas | Iranian Rhubarb Stew | خورشت ریواس

Thanks to long-time friend of Bug, Alexandra, for turning us onto this delightful concotion. This recipe was my first experience using rhubarb in a savory dish. It’s one we’ll return to every spring.

Ingredients

• 2 tbsp oil 

• 2  medium onions (peeled and diced)

• 1 cups fresh chopped mint 

• 2 cups fresh chopped parsley 

• 1 tsp turmeric 

• 500 g cooked kidney beans (2 cans or use white beans, or meat)

• 2 cups vegetable stock (using a vegetable stock cube)

•   salt to taste (depends on stock cube salt )

• 1 tsp black pepper 

• rhubarb stalks (about 1 small stalk per person)

Instructions

0/4 Instructions

• Step 1Fry the onion in hot oil on low heat until beginning to brown (10 mins). Then add the mint, parsley, and a little salt. Mix and fry for 2 mins.

• Step 2Move the herb mixture to one side of the pan and add the protein to the other side. If you are using beans, they don't need much frying. If you are using substitute meat pieces, add a little more oil and fry until golden brown, adding turmeric towards the end.

• Step 3Pour in the vegetable stock, stir, and leave to cook until the liquid has reduced a little (about 10 mins). If you like, add more salt and pepper. Some stock may be salty enough already.

• Step 4Slice the rhubarb about 3cm long and add to the pan. Make sure the rhubarb is covered by liquid so it cooks through. You can stir it briefly but then leave it because the rhubarb breaks up easily. Add more water if needed but in the end we don't want too much liquid. Serve on rice (preferably prepared Iranian-style - see above for recipe link).