Khoresh Rivas (Savory Rhubarb and Bean Stew) Recipe (2024)

Iranian cuisine is a very rewarding area of culinary investigation. We work with several Farsi speaking refugees and learning to work with the strong herb dominated flavours has been a real adventure. Dried limes and fermented yoghurt and dishes with six to seven cups of fresh herbs should be next on your To Try list

I didn’t know quite what to expect from this recipe, but I ended up really enjoying it. The flavor was reminiscent of stuffed grape leaves. I always love savory rhubarb. Previously I’ve used it in stews, but it doesn’t maintain its color or shape in that preparation. The large slices of rhubarb held together quite nicely here. I thought 3 tbs of lemon might be too much in addition to the rhubarb, but the flavors blended and mellowed. This was even better the next day.

A good melange of flavors but oh my, so many beans! I doubled the rhubarb which helped. This dish would be fabulous with a pound of braised lamb and just two cans of beans.

Lemonade is the perfect thing to drink with this. The lemon-mint flavor combination is nothing short of magical.

I cooked this with some tofu in addition to the beans--I only had two cans, and so some extra-firm tofu seemed like it might work. It's great with the tofu, and I might try this recipe with meat sometime too. It took awhile for the liquid to cook down...longer than specified in the recipe, but that's a really minor quibble.With brown rice and plain yogurt...yummy!

This was delicious and tasted so much of spring. Definitely do not skimp on oil when cooking the herbs - but you can reduce a little when sautéing the onion if you’re watching that kind of thing.

Ah.... for strong herbs... try the Ash Retesh recipe here on NYT. Making this one tonight!

My food processor could not chop the herbs. Add 20-30 minutes for prep. So worth it - delish with yogurt on the side.

You had me at saffron ;-)

generally flat leaf parsley is used for cooking, curly p. as a garnish

I've made this twice now and can definitively say it is one of the best dishes I've had in a long time. I followed the recipe aside from reducing the amount of oil used in each step, and the end result is satisfying, balanced, and deeply savory. The first time I used canned white beans, the second I used leftover garbanzo beans; both were excellent. This is the perfect use for my backyard rhubarb plant and I will make it over and over again.

You can cut down the cook time (and mess) dramatically by frying the herbs in the microwave (between two pieces of parchment on a microwave-safe plate, with another plate on top) for 3-4 minutes, and by adding the rhubarb right to the pot without cooking it down first. Lovely flavors, but a very fussy recipe to read and follow.

This was one of the most unique dishes I've ever tasted. I cut the recipe in half, except I added the whole onion and I added more than half the amount of rhubarb as many reviewers suggested. Next time I would definitely double the rhubarb because the combination of the rhubarb and the beans together was fantastic. I used Rancho Gordo lima beans that I had previously cooked in an Instant Pot. Definitely a dish to repeat and a great introduction to Iranian cuisine. I can't wait to try more!

It wasn't life changing. Like a reader noted it has a stuffed grape leaf taste. I followed advice and added 2 cans of beans and also a pound of lamb. (Which is a must) Even with the lamb it was overly tangy, was looking for more balance.

This was fun to make and nice to eat. First, I was worried it would turn into unrecognizable mush - it did not. Second, I didn’t realize dry Lima beans are the same thing as butter beans. That opens up a lot of culinary options for me!

Made this more or less according to the recipe (didn't measure much of anything, didn't have saffron, omitted the sugar, used less oil-- but I followed the method). I ended up eating it two days later...but it was still delish. I cooked up dried white beans, seasoning them with leeks and garlic, and that allowed me to use some of the delicious bean broth instead of water. A keeper.

I left out the pan frying rhubarb step and the simmer for 45 min step but ~15 min of simmering was enough for my rhubarb and enough to make a delicious stew!

Amazing recipe! Best use of our excessive rhubarb.

What kind of bean is being used in rhubarb stew.mohammad

Wonderful meal! Tastes will vary, I'm sure, but my family and I found that the recommended chunks of rhubarb were too large, since the flavor is very strong. I would probably dice it smaller and use less next time. The flavor of the soup is so nice that it would be worth making even if rhubarb were out of season and unavailable.

This meal is delicious. It took much longer than expected so I cut most of the cooking time in each step in half and it still turned out good. It also required about 1/4 c more oil than it called for. The rhubarb gives it a nice briny pop. When it is not in season, you could probably stir in artichoke hearts or black oil cured olives at the end to have a similar effect. I served this over cauliflower rice to make it a little lighter.

I enjoy trying new dishes from NYT Cooking and this one, from another culture, was vegetarian and looked interesting. Unfortunately, the 1 ½ time covered the cooking time but not the preparation, which took ages. I followed the recipe exactly but final dish was only “meh” at best. Sadly, the remainder will unlikely be eaten.

delicious and unusual flavors! I would use much more rhubarb next time. it looks pretty and tastes great!

I freely adapted, added lemon balm, celery leaves, lovage, my own dried & pulverized mini orange peel and lime peel. Have FIVE rhubarb plants early May, really needed this. I also use cooked rhubarb with olive oil and peels for salad dressing.

I forgot to add that dried lemon balm is my substitute for saffron. Weird, I know.

Add spinach or another green to make it more voluminous