Rhubarb Stew

Hurray! It's rhubarb season! When people think of rhubarb, they usually think of sweets like pies and jams. This is a delicious Persian stew that my family has been making since before I was around. We call it "khorest-e-rivas" which means rhubarb stew. It's a great way to try a non-dessert rhubarb treat, as well as getting in quite a bit of your day's vitamin K and calcium needs.


Total Time: 90 minutes

Yield: 4-6 servings



  1. To prepare the rhubarb, remove the tops and bottoms. Pull off any strings from the exterior. Slice once vertically, then chop into 1 inch pieces.
  2. Grease a pan over medium heat and fry the mint and parsley for about 5 to 10 minutes, stirring frequently. Set aside.
  3. Add a bit more oil to the pan and cook meat until browned on all sides.
  4. Add onions and fry for a couple minutes. Season everything with a bit of salt and pepper.
  5. Add turmeric, stir, and cook for a couple more minutes.
  6. Add enough water to cover everything, about 2 cups.
  7. Bring to a boil and remove any scum that accumulates at the top. Cover and cook over medium-low heat for an hour.
  8. Add fried mint and parsley to the stew, then cover and cook a half hour longer until meat is tender.

  9. Place rhubarb strips in a lightly greased pan over medium heat.
  10. Cook until edges are just a little browned.
  11. Stir in sugar.
  12. Mix the saffron powder with 2 teaspoons of water and pour over rhubarb.
  13. Pour rhubarb into the stew and cook for about 10 minutes. Do not overcook or the rhubarb will fall apart. Add salt and pepper if needed.
  14. Serve with basmati rice.

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May 7, 20180 found this helpful

I love using ingredients in non-traditional (to Western) ways! Thanks for posting this, Toosa. You have rhubarb already?!

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May 8, 20180 found this helpful

Yes! Started in April! I hope you try this. It's a family favourite!

Reply Was this helpful? Yes

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