Gluten free
Dairy free
Persian rhubarb stew
A gluten-free and dairy-free Persian Rhubarb Stew (Khoresh Rivas) that covers 16% of your daily vitamins and minerals. This dish is perfect for Mother's Day and takes approximately 45 minutes to make.
Ingredients
US
lamb stew meat
1.5 pounds
oil
2 Tbsps
onion
1 small
rhubarb
8 stalks
salt and pepper
6 servings
sugar
3 Tbsps
turmeric
0.5 tsps
water
6 servings
Method
- In a pan, heat 2-3 tablespoons of oil and saute chopped onions until translucent.
- Add turmeric, stir, add the meat and brown on all sides.
- Add salt and pepper to taste.
- 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.
- Combine the parsley and mint mixture with the meat sauce half way through the cooking.
- Add water if necessary.Lightly saute sliced rhubarbs in 2 tablespoons of olive oil for 2-3 minutes on medium heat.
- 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.
- Serve warm with basmati rice.
Nutrition:
235 kcal
Carbs
10 g
Fat
10 g
Protein
23 g
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