Rhubarb Khoresh (Khoresh'eh Rivas) (Persian Rhubarb Stew)

Submitted by Maryann Scott adapted from Lucy Waverman's recipe in The Globe and Mail
February 10, 2025

Coarsely chop flat-leaf parsley
Coarsely chop mint
Cut rhubarb into 1” lengths
Chop onions
Cut stewing beef in 1” pieces
Heat 2 tbsps olive oil in a large saucepan.
Season meat with salt and pepper to taste.
Sear meat on both sides in pan until browned, about 4 minutes each. Work in batches if necessary.
Remove meat from pan.
Sauté onions in saucepan at medium heat until softened (about 2 minutes).
Sprinkle in cinnamon and turmeric. Stir, then add chicken stock.
Bring to a boil, scraping any browned bits from the bottom, and return meat to pan. Turn heat down, cover, and simmer for 1 hour.
After that hour, heat 3 tbsp. olive oil in a skillet over medium heat.
Sauté parsley and mint for 1 minute, or until wilted and fragrant.
Add skillet contents to meat mixture and continue to simmer for 30 minutes.
Add rhubarb and simmer for another 15 minutes, or until the meat is tender.
Stir in sugar and adjust seasonings to taste.

Recipes