Khoresh Rivas (Persian lamb with Rhubarb Stew)
- 1 Kg boneless lamb shoulder steaks, trimmed of skin and fat
- sea salt and freshly ground black pepper
- 3 - 4 tbsp olive oil or clarified butter
- 2 lge onions, finely sliced
- pinch saffron threads, soaked in ½ C boiling water
- 1 tbsp pomegranate molasses or juice of 1 lemon
- 2 C beef or chicken stock
- 1/3 C chopped fresh mint
- 1/3 C chopped fresh flat-leaf parsley
- 500 gms rhubarb, trimmed
Cut the lamb into 3 cm cubes and season with salt and pepper.
Heat a flameproof casserole dish and brown the lamb in two to three batches.
Remove the meat and add the onion to the pan with a little more oil if necessary. Cook the onion over a medium heat for 10 minutes, stirring frequently until golden brown.
Return the meat to the pan and add saffron and soaking liquid, pomegranate molasses or lemon juice and stock. Bring to the boil then turn down the heat, cover the pan and leave to simmer gently for one hour.
In a frying pan, fry the mint and parsley in a little olive oil to release their flavour, tossing them quickly so they don’t burn.
Stir cooked herbs into the lamb and continue to simmer the stew uncovered for a further 30 minutes.
Cut the rhubarb stalks into 3 cm lengths. Add to the stew and simmer uncovered for 10 minutes to cook the rhubarb without the pieces breaking up.
Serve with rice.