Persian rhubarb stew

Name: Persian rhubarb stew
Total time: 45 min
Yield: 6 servings
Ingredients: 680.39 g lamb stew meat; 2 Tbsps oil; 1 small onion; 8 stalks rhubarb; 6 servings salt and pepper; 3 Tbsps sugar; 0.5 tsps turmeric; 6 servings water

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

lamb stew meat

680.39 g

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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