Khoresh Rivas

The first time I made this, an 8-year-old spat it out. The second time I made this, my 4-year-old refused it. The third time I made this, I used Yorkshire’s Finest Mutton and served it up to a crowd of strangers at a #CookforIran supper club, and it was a massive hit. Home run. Sweet. Sour. Savoury. Herbaceous. Muttony. Utterly delicious. This mutton stew recipe, khoresh rivas, is a celebration of flavour, and a perfect dish to showcase the extraordinary nature of British produce – namely rhubarb and Swaledale Butchers’ incomparable mutton. And, listen, I’m not saying for certain that your 8-year-old will spit it out, and I’m not saying that your 4-year-old will definitely refuse it. But I do guarantee that it’ll be a massive hit with everyone over the age of … indiscriminate pickiness. Plus, vegetarians take note: My mother loves the flavours of khoresh rivas so much that she, a lifelong vegetarian, eats and craves it, picking the large chunks of meat out, enjoying everything else with gusto. Serve this Iranian stew with rice and a vinaigrette-dressed green salad. Smile.

You can find my recipe over at Swaledale Butcher’s Journal.