Recipe Khoresh rivas - Persian Rhubarb Stew

Imagine this savory Persian stew recipe on a bed of fluffy, steaming rice flavored with saffron and a hint of butter.

Khoresh is a type of Persian dish that is not only a staple but also a mainstay of Persian cuisine. Broadly translated as "stew," Khoresh certainly resembles a stew, but it is more elaborate and refined.

Chunks of succulent rhubarb and tender meat (you can use lamb, beef, veal, or any combination you like) in a blend of aromatic herbs with tangy and savory flavors. Turmeric, garlic, ginger, saffron, parsley, and mint come together to make a delicious, sophisticated, and inviting stew. Khoresh is typically served with polo, which is Persian-style steamed rice. There are many versions of polo (saffron rice), depending on the family you grew up in or who you ask, much like the tourtière of Lac St-Jean. But feel free to use whatever type of rice you have on hand, or go all out and make sabzi polo (herb rice) to accompany this dish. Typically, at serving time, each person receives two ladles of stew to pour over and mix with their rice. Second helpings are inevitable and encouraged. You shouldn't be surprised if there are no leftovers. It's as beautiful as it is easy to make.

INGRÉDIENTS

1. 3 tablespoons olive oil, divided
2. 1 cup chopped parsley
3. 3 mint sprigs, finely chopped or 1 tablespoon dried mint
4. 1 onion, sliced
5. Kosher salt
6. 1/2 teaspoon turmeric
7. 1/4 teaspoon black pepper
8. 1 pound stew meat (lamb, beef, veal), cut into 2-inch cubes
9. 1 teaspoon grated garlic
10. 1/2 teaspoon finely grated peeled ginger
11. 1/4 teaspoon ground saffron, dissolved in hot water (optional)
12. 4 rhubarb stalks fresh
13. 1 to 2 tablespoons sugar (optional)

PRÉPARATION

1. In a small skillet over medium heat, heat 2 tablespoons of oil.
2. Cook the parsley and fresh mint, stirring, for 2 to 3 minutes, until fragrant and slightly wilted. (If using dried mint, cook the parsley first, then add the dried mint for the last minute.)
3. Transfer to a small bowl and set aside.
4. In a large saucepan over medium heat, heat the remaining tablespoon of oil until sizzling. Add the onions, season with salt, and cook, stirring occasionally (avoid overstirring), for 5 to 7 minutes, until golden brown and translucent.
5. Add the turmeric and pepper and stir to combine.
6. Add the meat to the onion mixture and cook, stirring in the garlic and ginger after 2 minutes, for about 5 minutes total, until browned on all sides.
7. Add 2 1/2 cups of water to the pot, season with salt, and bring to a boil.
8. Cover and cook over low heat, stirring occasionally and adding the reserved parsley mixture and saffron, if using, halfway through cooking, for about 1 hour, depending on the type of meat, until the meat is tender.
9. While the meat is cooking, wash the rhubarb. Remove the thin outer skin and strings.
10. Cut the stalks into 2-inch pieces.
11. When the meat is cooked, add the rhubarb, stir gently to combine, and adjust the seasoning. Partially cover the pan and cook for another 15 minutes, until the rhubarb is tender and cooked through.
    Taste, and if desired, and only if necessary, add sugar, just enough to balance but not overwhelm the tangy flavor.