Khoresh 'eh Rivas (Persian Rhubarb Stew)

Directions

1. In a small skillet over medium heat, warm 2 tablespoons of the oil. Cook the parsley and fresh mint, stirring, for 2 to 3 minutes, until fragrant and slightly wilted. (If using dried mint, cook the parsley first, then add the dried mint at the final minute.) Transfer to a small bowl and set aside.
2. In a large pot over medium heat, heat the remaining 1 tablespoon of the oil until sizzling. Add the onions, season with salt, and cook, stirring occasionally (avoid over-stirring), for 5 to 7 minutes, until golden and translucent. Add the turmeric and pepper and stir to combine.
3. Add the meat to the onion mixture and cook, stirring in the garlic and ginger after 2 minutes, for about 5 minutes total, until browned on all sides.
4. Add 2½ cups of water to the pot, season with salt, and bring to a boil. Cover and cook over low heat, stirring occasionally and adding the reserved parsley mixture and saffron, if using, halfway through, for about 1 hour, depending on the type of meat, until the meat is tenderly cooked. 
5. While the meat is cooking, wash the rhubarb. Peel off the thin outer skin and strings. Cut the stalks into 2-inch pieces.
6. When the meat is cooked, add the rhubarb, gently stir to combine, and adjust the seasonings. Partially cover the pot and cook for another 15 minutes, until the rhubarb is tender and cooked through.
7. Taste, and if you so desire, and only if you must, add the sugar, just enough to balance but not drown the tart flavor.