Khoresh Rivas with Saffron Rice


Khoresh Rivas with Saffron Rice

Saffron-infused Beef Stew: A Taste of Iran

Indulge in the rich flavors of Iranian cuisine with Khoresh Rivas. This traditional beef stew is simmered to perfection with aromatic spices, tender meat, and a delightful blend of sweet and sour flavors.

Jan Dec

20 minutes

2 hours

2 hours 20 minutes

4 servings


Gluten-free, Dairy-free, Nut-free, Low-carb, Paleo


Vegan, Vegetarian, Keto, High-carb, Low-fat



  • Calories (kcal / KJ): 450 kcal / 1884 KJ
  • Fat (total, saturated): 18g, 5g
  • Carbohydrates (total, sugars): 40g, 20g
  • Protein: 30g
  • Fiber: 6g
  • Salt: 1.5g


  1. 1.
    Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
  2. 2.
    Add the beef stew meat to the pot and cook until browned on all sides.
  3. 3.
    Stir in the turmeric, cinnamon, cumin, cardamom, black pepper, and salt. Cook for another minute to toast the spices.
  4. 4.
    Pour in the beef broth, water, tomato paste, pomegranate molasses, and honey. Stir well to combine.
  5. 5.
    Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the beef is tender.
  6. 6.
    Add the dried prunes or apricots to the pot and simmer for an additional 15 minutes.
  7. 7.
    Meanwhile, prepare the saffron rice. Rinse the basmati rice under cold water until the water runs clear. In a separate pot, bring the water to a boil and add the rinsed rice and salt. Cook until the rice is tender, then drain any excess water.
  8. 8.
    In a small bowl, mix the soaked saffron threads with the hot water. Drizzle the saffron mixture over the cooked rice and gently toss to distribute the saffron evenly.
  9. 9.
    Serve the Khoresh Rivas over the saffron rice, garnished with chopped fresh parsley.

Treat your ingredients with care...

  • Saffron — To extract the maximum flavor and color from saffron threads, soak them in hot water for at least 10 minutes before using.
  • Pomegranate molasses — If you don't have pomegranate molasses, you can substitute it with a mixture of equal parts lemon juice and honey.
  • Dried prunes or apricots — Make sure to choose high-quality dried fruits that are plump and moist for the best results.
  • Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
  • Fresh parsley — Add the chopped parsley just before serving to preserve its vibrant color and fresh flavor.

Tips & Tricks

  • For a richer flavor, marinate the beef in the spice mixture overnight before cooking.
  • If you prefer a thicker stew, you can mix 1 tablespoon of cornstarch with a little water and add it to the pot during the last 10 minutes of cooking.
  • Adjust the sweetness of the dish by adding more or less honey according to your taste preference.
  • Serve Khoresh Rivas with a side of yogurt and fresh naan bread for a complete Iranian dining experience.
  • Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve Khoresh Rivas with a generous portion of saffron rice on individual plates. Garnish with freshly chopped parsley for a pop of color and freshness. Accompany the dish with a side of yogurt and warm naan bread to complete the meal.

Presentation advice

To present Khoresh Rivas beautifully, place a mound of saffron rice in the center of each plate. Ladle the stew over the rice, allowing the vibrant colors and aromatic steam to entice the senses. Sprinkle the dish with chopped parsley for an elegant touch.