Sour Beef Stew (Khoresht-e Rivas)

Sour Beef Stew (Khoresht-e Rivas)

Tender braised beef meets tart rhubarb and fresh herbs in this tangy Persian stew.

Total 2 hr 25 min Makes 6 servings Calories 385/serving

Dietary

Wheat free, Dairy free, Nut free, Halal

Allergens

Red meat

Khoresht-e rivas is a Persian braise that pairs slow-cooked beef with tart rhubarb, fresh mint, and parsley simmered to a deep, tangy sauce. Saffron and a touch of sugar round out the sourness, creating a balance typical of Persian khoresht. Serve it ladled over steamed basmati rice for a traditional spring meal.

Ingredients

  • 2 pounds beef stew meat, cut into 1 1/2-inch cubes
  • 3 tablespoons vegetable oil
  • 2 yellow onions, finely chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt, plus more to taste
  • 3 cups beef stock
  • 1/4 teaspoon saffron threads, crushed and steeped in 2 tablespoons hot water
  • 4 cups rhubarb, cut into 1-inch pieces
  • 1 cup fresh parsley, finely chopped
  • 1 cup fresh mint, finely chopped
  • 2 tablespoons sugar, or to taste
  • 2 tablespoons fresh lemon juice, or to taste
  • 2 tablespoons dried mint, crumbled

Method

  1. Pat the beef cubes dry with paper towels and season lightly with salt and pepper.

  2. Heat the vegetable oil in a 6-quart saucepan over medium-high heat. Brown the beef in batches, about 3 minutes per batch, turning to sear all sides, then transfer to a plate.

  3. Add the chopped onions to the same pot and cook over medium heat, stirring occasionally, until soft and golden, about 8 minutes.

  4. Stir in the garlic, turmeric, black pepper, and salt, and cook until fragrant, about 1 minute.

  5. Return the browned beef to the pot and pour in the beef stock and saffron water. Bring to a boil, then reduce heat to low, cover, and simmer until the beef is tender, about 1 1/2 hours.

  6. In a 9-inch skillet, sauté the fresh parsley and fresh mint in a little oil over medium heat until wilted and fragrant, about 5 minutes.

  7. Stir the sautéed herbs and the rhubarb pieces into the pot. Cover and simmer until the rhubarb has softened and begun to break down, about 20 minutes.

  8. Stir in the sugar, lemon juice, and dried mint. Simmer uncovered until the stew thickens slightly and the flavors meld, about 15 minutes.

  9. Taste and adjust with more sugar, lemon juice, or salt until the sauce reaches a balanced sweet-tart flavor.

  10. Ladle the stew over steamed basmati rice to serve.

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    Sour Beef Stew (Khoresht-e Rivas)

    Khoresht-e rivas is a Persian braise that pairs slow-cooked beef with tart rhubarb, fresh mint, and parsley simmered to a deep, tangy sauce. Saffron and a touch of sugar round out the sourness, creating a balance typical of Persian khoresht. Serve it ladled over steamed basmati rice for a traditional spring meal.

    2 hr 25 min 6 servings 385 cal

    Ingredients

    • 2 pounds beef stew meat, cut into 1 1/2-inch cubes
    • 3 tablespoons vegetable oil
    • 2 yellow onions, finely chopped
    • 3 cloves garlic, minced
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon salt, plus more to taste
    • 3 cups beef stock
    • 1/4 teaspoon saffron threads, crushed and steeped in 2 tablespoons hot water
    • 4 cups rhubarb, cut into 1-inch pieces
    • 1 cup fresh parsley, finely chopped
    • 1 cup fresh mint, finely chopped
    • 2 tablespoons sugar, or to taste
    • 2 tablespoons fresh lemon juice, or to taste
    • 2 tablespoons dried mint, crumbled

    Method

    1. 1

      Pat the beef cubes dry with paper towels and season lightly with salt and pepper.

    2. 2

      Heat the vegetable oil in a 6-quart saucepan over medium-high heat. Brown the beef in batches, about 3 minutes per batch, turning to sear all sides, then transfer to a plate.

    3. 3

      Add the chopped onions to the same pot and cook over medium heat, stirring occasionally, until soft and golden, about 8 minutes.

    4. 4

      Stir in the garlic, turmeric, black pepper, and salt, and cook until fragrant, about 1 minute.

    5. 5

      Return the browned beef to the pot and pour in the beef stock and saffron water. Bring to a boil, then reduce heat to low, cover, and simmer until the beef is tender, about 1 1/2 hours.

    6. 6

      In a 9-inch skillet, sauté the fresh parsley and fresh mint in a little oil over medium heat until wilted and fragrant, about 5 minutes.

    7. 7

      Stir the sautéed herbs and the rhubarb pieces into the pot. Cover and simmer until the rhubarb has softened and begun to break down, about 20 minutes.

    8. 8

      Stir in the sugar, lemon juice, and dried mint. Simmer uncovered until the stew thickens slightly and the flavors meld, about 15 minutes.

    9. 9

      Taste and adjust with more sugar, lemon juice, or salt until the sauce reaches a balanced sweet-tart flavor.

    10. 10

      Ladle the stew over steamed basmati rice to serve.