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Khoresht Reevaas Recipe

Makes 4 Servings


rhubarb, 1 kg (2.2 lbs)
lamb or beef, 500 grams (1.1 lbs)
large onions, two
sugar, 2-3 spoons
cooking oil
black pepper
mint, 200 grams (optional)
parsley, 200 grams (optional)


Peel and thinly slice onions. Fry in oil until slightly golden. Wash and cut meat into small pieces and fry in onions until color changes. Add 2-3 glasses of hot water and bring to boil. Cook over medium heat for about 45 minutes, adding more hot water during cooking if needed.

Wash rhubarb and cut into 3 cm pieces. Finely chop mint and parsely and fry slightly in oil. Add rhubarb, mint, parsely, sugar, salt and pepper to the meat and continue cooking for about 10 minutes (rhubarb should not become too soft).

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