Iranian Rhubarb Khoresh Recipe

Name: Iranian Rhubarb Khoresh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions, finely diced; 1 kg lamb shoulder, trimmed and cubed; 3 -4 tablespoons olive oil; 100 ml lemon juice or 100 ml lime juice; 400 ml chicken stock; 1 teaspoon salt; 1 cinnamon sticks or 1 cassia; 12 cloves; 1 bunch chopped fresh parsley; 1 bunch of fresh mint; 350 g rhubarb, cleaned, destringed, chopped into 5cm pieces

Servings: persons

2 onions, finely diced
1 kg lamb shoulder, trimmed and cubed
3 -4 tablespoons olive oil
100 ml lemon juice or 100 ml lime juice
400 ml chicken stock
1 teaspoon salt
1 cinnamon sticks or 1 cassia
12 cloves
1 bunch chopped fresh parsley
1 bunch of fresh mint
350 g rhubarb, cleaned, destringed, chopped into 5cm pieces

1
In a heavy pan, gently fry onions in a tbsp oil til brown and remove.
2
Add more oil and brown lamb in small batches.
3
Return onion and lamb to pan and add juice, spices stock and salt. Cover and simmer 1 hours.
4
Fry herbs in 2 tbsp oil for several minutes to beyond wilting but not crisp. Add to pan, cover, simmer 15 minutes.
5
Reduce the sauce to curry consistency ( may need to take out meat ), then add rhubarb and simmer another 10 minutes. Serve piping hot with rice and vegetables.

1661

kcal

Calories

132

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 onions, finely diced, 1 kg lamb shoulder, trimmed and cubed, 3 -4 tablespoons olive oil, 100 ml lemon juice or 100 ml lime juice, and more.

Yes, Iranian Rhubarb Khoresh falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Iranian Rhubarb Khoresh

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