Khoresh Ravi

Or, beef and rhubarb casserole, if you prefer, and based on the classic Persian dish known as Khoresh [or Koresh] Ravi. Rhubarb is not used that much in savoury dishes of western cuisine, which is a shame, because it is a most useful vegetable. Once established, it needs very little attention, grows prolifically year after year and is quite happy in poor soils. Every home should – and could – have one. Highly recommended, especially for those cold winter nights when something hot and filling is required.



¼ cup olive oil

500g diced lean beef

1 medium brown onions, peeled and chopped

1 large green capsicum, seeded, chopped.

2/3 cup water.

1/3 cup jaggery.

Juice and zest of a lemon.

¼ tsp. cinnamon

¼ tsp. nutmeg

salt to taste

pepper to taste

1 good stalk rhubarb, chopped.

¼ cup parsley, chopped.



Preheat the oven to 180°C. Heat the oil in a large pan and brown the meat all over. Remove and reserve. Add the onions and cook until well browned. Return the meat to the casserole, then add the capsicum, water, jaggery, lemon juice, parsley, cinnamon, nutmeg, salt and pepper, and mix to combine.

Bring the above mixture to a boil and transfer to a casserole. Cover and place in the oven for 1 ¼ hours. Stir at least once during this time. Add the rhubarb and stir through, cover and return to the oven for another 15 minutes. Remove, stir the parsley through and serve immediately.


Serve with: Boiled rice, or new potatoes, and a salad.


Serves: 2.

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