Persian Lamb With Rhubarb Recipe

Although rhubarb is more typically used in deserts, this Persian lamb with rhubarb recipe puts it on the main course.

| December 2010/January 2011

Persian lamb with rhubarb

If you're comfortable cooking with rhubarb try pairing it with meat, as in this Persian lamb recipe.


The stock of this dish is also excellent as the basic stock for spring pea soup, so consider making a large batch and freezing it. Because the stock takes much longer to cook than the lamb, it’s best to make the stock the day before and refrigerate until needed. Serve our Persian lamb with rhubarb recipe over rice or pasta.

Step 1: Lamb Stock 

2 quarts water
1 pound meaty lamb bones 

4 small (1-inch) pieces of fresh ginger root, cut in half lengthwise 

Half of 1 onion

1 tbsp coriander seeds

4 garlic cloves, sliced in half lengthwise 

1 slice of lemon or citron, or 6 citron leaves

Combine all the ingredients in a stewing pan and cook in a steady simmer for 40 minutes, then bring to a steady boil over medium-high heat until reduced to 1 quart. Strain through a chinoise or fine sieve and set aside.

Step 2: Prepare the Lamb 

5 tbsp unsalted butter
2 medium onions, cut in half lengthwise, then sliced paper thin 

2 pounds lamb cut into bite-size pieces 

1 1⁄2 tbsp flour (preferably rice flour)

1 1⁄2 tbsp ground coriander 

1 quart prepared lamb stock (see Step 1)

1 cup parsley, chopped 

4 tbsp mint, chopped 

3 cups chopped rhubarb, stringy parts removed 

Salt and pepper to taste 

1/2 cup unsalted pistachios, toasted

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