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Khoresh Rivas

Omid Roustaei, The Caspian Chef
Beef and herb stew with rhubarb
4.95 from 17 votes
Prep Time 30 mins
Cook Time 1 hr 45 mins
Course Main Course
Cuisine Persian
Servings 4



  • 4 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 1/2 teaspoon turmeric, ground
  • 1 pound beef, cut into 1 inch pieces
  • 2 1/2 cups water, adjust as needed
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper, ground
  • 3 stems rhubarb, cut into 1 inch slices

Sabzi (herbs)

  • 4 tablespoons olive oil
  • 3 cups fresh parsley, finely chopped (only the tough part of the stem removed)
  • 1 cup fresh mint, finely chopped
  • 1 tablespoon dried mint


  • In a large pot, heat the olive oil and saute the onions on medium heat for about 10 minutes.
  • Add the turmeric and toss around for a couple of minutes before adding the beef pieces. Continue to stir over medium heat for about 5 minutes until the meat has picked up some color and no longer looks raw.
  • Add water, bring to a gentle boil, cover and simmer over low heat for 60 minutes.

Sabzi (herbs)

  • In a large frying pan add the olive oil and saute the chopped fresh parsley and mint over medium heat for 10 minutes. Lower the heat towards the end to prevent the herbs from burning.
  • Mix the dried mint into the herbs, then remove from the heat and set aside.


  • After the beef has cooked for 60 minutes, add the salt, pepper and sauteed herbs. Cover and continue to cook for 30 minutes over low heat.
  • The stew should be very fragrant with the herbs and the meat fork tender.
  • Add the rhubarb pieces to the stew, gently mix, cover and cook until the rhubarb has softened, about 15 minutes. Take extra care not to over-mix as rhubarb can fall apart easily.
  • The stew should be dense with herbs and not at all watery.
  • Serve with Persian saffron basmati rice and a side of plain yogurt or Maast-khiar (yogurt, cucumber, mint and rose petals).
Keyword beef, herbs, khoresh, rhubarb
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