Persian Rhubarb Stew (Khoresh Rivas)

Ingredients

• 1.5 pounds lamb stew meat 
• 2 tbsp cooking oil 
• 1 small onion chopped
• 8 stalks rhubarb 
• 6 servings salt and pepper to taste
• 3 tablespoons sugar to taste
• 0.5 teaspoon turmeric 
• 6 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.