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Savory Persian Rhubarb and Lamb Khoresh Stew Recipe with Perfect Saffron Rice

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A comforting Persian lamb stew brightened with tart rhubarb and warm spices, served alongside fragrant saffron rice with a crispy golden crust.

Ingredients

Scale
  • 1.5 lbs lamb shoulder, cut into 1-inch cubes
  • 3 cups fresh rhubarb, chopped into 1-inch pieces
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp ground cinnamon
  • 1 tsp turmeric powder
  • 1/2 tsp ground black pepper
  • 1 tsp salt, adjust to taste
  • 3 tbsp vegetable oil or sunflower oil
  • 2 cups water or lamb broth
  • 2 cups basmati rice, rinsed and soaked for 30 minutes
  • 1/4 tsp saffron threads, crushed and soaked in 2 tbsp hot water
  • 3 tbsp unsalted butter or ghee
  • Salt to taste
  • Optional: a pinch of sugar

Instructions

  1. Rinse and soak the basmati rice in cold water for 30 minutes; drain before cooking. Chop the lamb into 1-inch cubes and pat dry. Slice the onion thinly and mince the garlic. Chop rhubarb into 1-inch pieces.
  2. Place saffron threads in a small bowl and pour 2 tablespoons of hot (not boiling) water over them. Let sit for at least 15 minutes to release color and aroma.
  3. Heat 2 tablespoons of oil in the Dutch oven over medium-high heat. Add lamb cubes in batches and brown on all sides, about 5 minutes per batch. Remove and set aside.
  4. Lower heat to medium, add remaining oil, then add sliced onions. Cook, stirring occasionally, until soft and golden, about 8 minutes. Add minced garlic and cook 1 more minute until fragrant.
  5. Stir in cinnamon, turmeric, black pepper, and salt. Add tomato paste and cook for 2 minutes, stirring to combine and deepen flavor.
  6. Add browned lamb back to the pot with onions and spices. Pour in 2 cups water or broth. Bring to a gentle simmer, then cover and cook on low heat for 1 to 1.5 hours until lamb is tender.
  7. Stir in chopped rhubarb, cover, and simmer for an additional 20-30 minutes until rhubarb softens but retains slight bite and stew thickens.
  8. Bring 4 cups water to a boil in a saucepan with a pinch of salt. Add drained rice and cook uncovered for 6 minutes until just tender but still firm in the center. Drain rice in a fine mesh sieve.
  9. Melt butter or ghee in a clean saucepan over medium heat. Add half the rice, pressing down gently. Drizzle saffron water over the butter. Layer remaining rice on top, cover tightly with lid wrapped in a clean kitchen towel, and cook on low for 30-40 minutes without lifting the lid.
  10. Carefully invert the rice onto a serving platter to reveal the golden crust. Ladle the hot khoresh stew alongside or over the rice. Garnish with fresh herbs if desired.

Notes

Do not crowd the pan when browning lamb to ensure proper caramelization. Add rhubarb late in cooking to maintain texture and avoid bitterness. Use a well-seasoned pan and keep heat low when making tahdig to achieve a crispy rice crust. Soak saffron in hot water for at least 15 minutes to unlock flavor and color. If stew is too thick, add a splash of water. Leftover stew stores well refrigerated for 3 days or frozen for 2 months (without rice).

Nutrition

Keywords: Persian lamb stew, rhubarb stew, khoresh recipe, saffron rice, tahdig, lamb recipes, Persian cuisine, comfort food, slow simmer stew

Find it online: https://gleefulfork.com/savory-persian-rhubarb-and-lamb-khoresh-stew-recipe-with-perfect-saffron-rice/