Black Garlic Kitchen

Black Garlic Khoresh Rivas

Khoresh Rivas is a flavourful Persian rhubarb stew. Meltingly tender lamb, soft succulent tangy rhubarb sitting in an aromatic herb-infused sweet and tart sauce all working in harmony with an umami hit from Black Garlic.

Black Garlic Kitchen Garden showcase spring vegetable – Rhubarb

Black Garlic Khoresh Rivas

Prep: 20 mins | Cook: 1 hour 30 mins | Serves: 4

Ingredients

  • 2 tbsp vegetable oil
  • 1 large onion – peeled and finely sliced
  • Pinch of salt
  • 700g lamb leg steaks – cut into large chunks
  • ½ tsp ground turmeric
  • 1 tbsp dried mint
  • 2 cloves white garlic – grated
  • ¼ tsp ground black pepper
  • 1 tsp grated fresh ginger
  • 1 tsp table salt
  • 500ml fresh chicken or beef stock
  • 2 tbsp Black Garlic Paste
  • ¼ tsp saffron – dissolved in a 1 tbsp boiling water
  • 3 stalks fresh rhubarb – washed and cut into 2.5cm pieces
  • 2 tbsp sugar
  • 6 cloves Black Garlic – chopped
  • 1 bunch fresh parsley – chopped
  • Salt, freshly ground black pepper and extra sugar* to taste
 

Garnish

  • Fresh parsley sprigs, mint leaves, finely sliced spring onion and crispy fried onions (optional)

Method

  • Heat the vegetable oil in a hob proof casserole dish set over a medium heat. Add the onion and pinch of salt. Gently fry for 5 minutes until the onion is soft and translucent.
  • Add the lamb and fry until light brown.
  • Add the ground turmeric, mint, grated white garlic, black pepper, grated ginger and one teaspoon of salt.
  • Add the stock, Black Garlic Paste and saffron water.
  • Bring to the boil, cover with a lid and turn the heat down to low.
    Simmer slowly 1 hour 15 minutes then add the rhubarb and sugar. Cover again with a lid and simmer over a low to medium heat for a further 15 minutes.
  • Stir through the chopped Black Garlic cloves and fresh parsley.
  • Taste and adjust the seasoning and sweetness*. Add just enough sugar to balance the tartness of the rhubarb but don’t over do it! The tartness of rhubarb is a feature of the dish.
 

To Serve: serve with BGK’s Black Garlic Sabzi Polo (Persian steamed rice) with a side of red onion and yoghurt.

Top Tip: if you prefer a thicker gravy add gravy granules to thicken the dish but be mindful of the salt when seasoning at the end.

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