Persian Rhubarb Stew (Khoresh Rivas)

Persian Rhubarb Stew (Khoresh Rivas) could be just the gluten free and dairy free recipe you've been looking for. For $1.47 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 236 calories, 24g of protein, and 11g of fat. This recipe serves 6. Not a lot of people really liked this main course. 4 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is perfect for Mother's Day. If you have lamb stew meat, sugar or, salt and pepper, and a few other ingredients on hand, you can mak

Instructions

1. 1

   In a pan, heat 2-3 tablespoons of oil and saute chopped onions until translucent.

2. 2

   Add turmeric, stir, add the meat and brown on all sides.

3. 3

   Add salt and pepper to taste.

4. 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. 5

   Combine the parsley and mint mixture with the meat sauce half way through the cooking.

6. 6

   Add water if necessary.Lightly saute sliced rhubarbs in 2 tablespoons of olive oil for 2-3 minutes on medium heat.

7. 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. 8

   Serve warm with basmati rice.

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