Persian Khoresh Rivas Style Double Lamb and Rhubarb Stew
with Garlic-Onion Rice, Parsley and Spinach
- Cereals containing gluten
- Wheat
Add a splash of colour to your plates with spring rhubarb. Tart and bright pink, it's often used like fruit in the form of pies, tarts and crumbles, so much so that it was nicknamed "pie plant" in the US. Its unique flavour means it's also equally versatile for savoury dishes.
Ingredients
2 unit(s)
Garlic Clove
150 grams
Basmati Rice
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Onion
400 grams
Lamb Mince
100 grams
Rhubarb
40 grams
Baby Spinach
1 bunch(es)
Flat Leaf Parsley
1 sachet(s)
Ground Cumin
1 sachet(s)
Ground Turmeric
1 sachet(s)
Ground Cinnamon
15 grams
Chicken Stock Paste
Not included in your delivery
1 tbsp
Oil for Cooking
1 tsp
Sugar for the Sauce
200 milliliter(s)
Water for the Sauce
1 tbsp
Honey
10 grams
Butter
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle. Peel and grate the garlic (or use a garlic press).
b) Heat the oil (see pantry for amount) in a deep saucepan on medium heat. Once hot, add half the garlic and fry for 1 min.
c) Stir in the rice and cook until coated, 1 min. Add ¼ tsp salt and the boiled water and cook for 10-12 mins.
d) Once cooked, drain in a sieve and pop back in the pan. Stir through the crispy onions, then cover with a lid and leave to the side until ready to serve to steam.
a) Meanwhile, halve, peel and thinly slice the onion.
b) Heat a large frying pan on medium-high heat (no oil).
c) Once hot, add the lamb mince and onion. Cook until browned and the onions have cooked down, 8-10 mins. Season with salt and pepper.
d) Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) While the mince cooks, trim and cut the rhubarb into 2-3cm chunks.
b) Roughly chop the baby spinach.
c) Roughly chop the parsley (stalks and all).
a) Meanwhile, pop the rhubarb onto a small lined baking tray. Drizzle over the honey (see pantry for amount) and some oil. Season with salt and pepper. Toss to coat.
b) When the oven is hot, roast on the top shelf until tender, 6-8 mins.
c) Meanwhile, add the ground cumin and remaining garlic to the cooked mince. Fry until fragrant, 1 min more.
d) Next, add the sugar and water for the sauce (see pantry for both amounts), turmeric, cinnamon and chicken stock paste. Bring to the boil.
a) Lower the heat and simmer the stew until reduced slightly, 3-4 mins. Season with salt and pepper.
b) Once thickened, add the spinach, a handful at a time, until wilted and piping hot, 1 min.
c) Stir in the butter (see pantry for amount), cooked rhubarb and parsley. Season with salt and pepper. Remove from the heat.
d) Taste the stew and season with salt, pepper and more sugar if needed.
a) When everything's ready, share the garlic rice between your bowls.
b) Spoon over the lamb khoresh inspired stew.
