Ingredients

1 tablespoon plus a pinch of granulated sugar, plus more to taste

A pinch of saffron threads (about ¾ teaspoon)

1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more as needed

3 large bunches parsley (about 12 ounces), tough stems trimmed, leaves and tender stems finely chopped (about 3 cups)

2 large bunches mint (about 5 ounces), stems trimmed, leaves finely chopped (about 2 cups)

1 large yellow onion, finely chopped

Kosher salt and black pepper

1/2 teaspoon ground turmeric

3 (15-ounce) cans butter beans or cannellini beans, rinsed and drained

3 tablespoons lemon juice, plus more to taste

2 to 3 large red rhubarb stalks (about 8 ounces), cut diagonally into 1-inch pieces

Cooked rice, for serving

Instructions

Step 1: Bring a few tablespoons of water to a boil in a small pot. Let it stand for 2 minutes to slightly cool. Grind a pinch of sugar with the saffron threads using a mortar and pestle or the handle of a wooden spoon until fine. Add 2 tablespoons of the hot water to the saffron powder, stir gently, cover, and let steep until ready to use.

Step 2: Heat 1/4 cup olive oil in a large pan over medium heat. Add the chopped parsley and cook, stirring frequently, until fragrant and slightly darkened, about 8 minutes. Add more oil if the pan feels dry. Add the mint and cook, stirring frequently, for about 5 minutes, being careful not to burn it. Remove from heat and set aside.

Step 3: In a large deep sauté pan or Dutch oven, heat another 1/4 cup olive oil over medium-high heat. Add the onion and cook, stirring often, until golden brown, about 10 minutes. Sprinkle with salt, reduce heat to medium, add turmeric, stir, and cook until fragrant, about 30 seconds.

Step 4: Add the rinsed beans, season with salt and pepper, and cook gently, stirring carefully to avoid breaking the beans, for about 5 minutes. Taste and adjust seasoning as needed.

Step 5: Add the parsley and mint mixture, 2 cups water, half of the saffron water, and salt to the beans. Stir gently and bring to a rapid simmer. Partly cover, reduce heat to low, and simmer, stirring occasionally, for 30 minutes until the flavors meld and the oil rises to the surface.

Step 6: Stir in the remaining saffron water, lemon juice, and 1 tablespoon sugar. Simmer partly covered for 15 minutes. Adjust seasoning with more salt, sugar, or water if needed to achieve a saucy consistency—not too soupy but enough liquid to spoon over rice. The stew can be prepared to this point 1 day ahead.

Step 7: Clean the pan used for herbs. Add 1 tablespoon olive oil and heat over medium. Add rhubarb pieces and cook about 2 minutes per side until color deepens but rhubarb is still firm with some bite.

Step 8: Gently add the rhubarb to the stew. Increase heat to medium-low and cook partly covered for 10 minutes until rhubarb is tender and releases its tangy flavor. Do not stir the rhubarb to keep its shape. Taste and adjust with more lemon juice or sugar as preferred. Serve hot over cooked rice.

Tips & Variations

Use fresh herbs for the best flavor; if unavailable, frozen parsley and mint can be a substitute but adjust quantity accordingly.

Adjust the balance of lemon juice and sugar to suit your taste for acidity and sweetness.

To make the stew vegetarian or vegan, ensure the beans you use contain no added animal products.

Try swapping rhubarb for green sour apples if rhubarb is out of season for a slightly different tartness.

FAQs

Can I use fresh or dried saffron for this recipe?

Fresh saffron threads are preferred for authentic flavor and aroma. Avoid powdered saffron, as it may contain fillers that affect taste. If saffron is unavailable, a small amount of turmeric can add color but will not replicate the unique flavor.

Is Khoresh Rivas gluten-free?

Yes, this stew is naturally gluten-free as it contains no wheat or gluten-containing ingredients. Just ensure any canned beans or prepared ingredients are labeled gluten-free to avoid cross-contamination.