Persian Rhubarb Stew (Khoresh Rivas)

Gluten Free
Dairy Free
Health score
12%
Persian Rhubarb Stew (Khoresh Rivas)
45 min.
6
236kcal
49.98%sweetness
100%saltiness
74.02%sourness
67.98%bitterness
51.42%savoriness
62.07%fattiness
0%spiciness

Suggestions

Persian rhubarb stew, or Khoresh Rivas, is a delicious and unique dish that combines the tartness of rhubarb with tender lamb and a blend of fragrant spices. This stew is a traditional Persian dish that is perfect for a cozy family meal or for impressing guests with an exotic flavor experience.

The process of making Khoresh Rivas is a labor of love, as the lamb is slowly cooked until tender, infusing the sauce with its rich flavor. The addition of turmeric, parsley, and mint gives the stew an earthy and refreshing aroma, while the rhubarb adds a tangy twist. The sweetness of the sugar balances the dish, creating a harmonious blend of flavors.

This stew is not only a culinary delight but also a nutritional powerhouse. The lamb provides a good source of protein, while the rhubarb is packed with vitamins and antioxidants. This dish is also gluten-free and dairy-free, making it accessible to those with dietary restrictions.

Whether you're looking for a new cultural experience or simply want to try something different, Persian Rhubarb Stew is a must-try! The combination of flavors and the comforting warmth of the stew will leave you and your guests wanting more.

Ingredients

  • 1.5 pounds lamb stew meat 
  • tbsp cooking oil 
  • small onion chopped
  • stalks rhubarb 
  • servings salt and pepper to taste
  • tablespoons sugar to taste
  • 0.5 teaspoon turmeric 
  • servings water 

Equipment

  • frying pan
  • pot

Directions

  1. In a pan, heat 2-3 tablespoons of oil and saute chopped onions until translucent.
  2. Add turmeric, stir, add the meat and brown on all sides.
  3. Add salt and pepper to taste.
  4. Pour enough water to cover the meat. Cover and cook for an hour on medium to low heat, longer if it is not yet tender.In a medium-sized frying pan, saute the chopped parsley and mint together in 2 tablespoons of oil over medium heat.
  5. Combine the parsley and mint mixture with the meat sauce half way through the cooking.
  6. Add water if necessary.Lightly saute sliced rhubarbs in 2 tablespoons of olive oil for 2-3 minutes on medium heat.
  7. 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.
  8. Serve warm with basmati rice.

Nutrition Facts

Calories236kcal
Protein40.59%
Fat41.81%
Carbs17.6%

Properties

Glycemic Index
19.18
Glycemic Load
4.68
Inflammation Score
-8
Nutrition Score
15.082608695652%

Flavonoids

Catechin
1.48mg
Epicatechin
0.35mg
Epicatechin 3-gallate
0.41mg
Isorhamnetin
0.58mg
Kaempferol
0.08mg
Quercetin
2.37mg

Taste

Sweetness:
49.98%
Saltiness:
100%
Sourness:
74.02%
Bitterness:
67.98%
Savoriness:
51.42%
Fattiness:
62.07%
Spiciness:
0%

Nutrients percent of daily need

Calories:235.84kcal
11.79%
Fat:10.84g
16.67%
Saturated Fat:2.53g
15.83%
Carbohydrates:10.26g
3.42%
Net Carbohydrates:8.8g
3.2%
Sugar:7.24g
8.04%
Cholesterol:73.71mg
24.57%
Sodium:282.64mg
12.29%
Protein:23.67g
47.34%
Vitamin B12:3.1µg
51.6%
Selenium:26.71µg
38.15%
Vitamin B3:6.97mg
34.87%
Zinc:4.83mg
32.17%
Phosphorus:227.67mg
22.77%
Vitamin K:23.32µg
22.21%
Vitamin B2:0.3mg
17.48%
Potassium:539.29mg
15.41%
Iron:2.25mg
12.53%
Vitamin B1:0.17mg
11.11%
Vitamin B6:0.21mg
10.74%
Magnesium:41.5mg
10.38%
Copper:0.2mg
9.77%
Manganese:0.19mg
9.47%
Vitamin B5:0.88mg
8.77%
Vitamin E:1.26mg
8.38%
Folate:33.12µg
8.28%
Calcium:78.95mg
7.9%
Vitamin C:6.35mg
7.69%
Fiber:1.46g
5.83%
Vitamin A:69.59IU
1.39%