Syrian-style Rivas Stew

Ingredients

In the Syrian adaptation of the Iranian Khoresh Rivas, we incorporate Syrian spices such as cumin, coriander, and turmeric to infuse the stew with a distinct Middle Eastern flavor profile. Additionally, we add dried fruits to provide a touch of sweetness, which is a common element in Syrian cuisine. We alse have the original recipe for Khoresh rivas, so you can check it out.

• 2 pounds (900g) lamb shoulder, cut into chunks 2 pounds (900g) lamb shoulder, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (200g) dried apricots, halved 1 cup (200g) dried apricots, halved
• 1 cup (200g) prunes, pitted 1 cup (200g) prunes, pitted
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons honey 2 tablespoons honey
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 35g, 25g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
3. 3.
   Add the ground cumin, ground coriander, ground turmeric, ground cinnamon, and paprika to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Return the browned lamb to the pot and add the dried apricots and prunes. Mix everything together.
5. 5.
   Pour in the beef or vegetable broth, tomato paste, and honey. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Serve the Syrian-style Rivas Stew hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Dried Apricots — Soak the dried apricots in warm water for 10 minutes before adding them to the stew. This will help them rehydrate and become tender.
• Prunes — If the prunes are very dry, you can also soak them in warm water for a few minutes to soften them before adding them to the stew.

Tips & Tricks

• For an extra depth of flavor, marinate the lamb chunks in a mixture of olive oil, garlic, and spices for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 15 minutes of cooking.
• Serve the Syrian-style Rivas Stew with warm flatbread or rice to soak up the delicious sauce.
• Feel free to adjust the sweetness of the stew by adding more or less honey, depending on your preference.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Syrian-style Rivas Stew in deep bowls, allowing the aromatic steam to waft up and entice your senses. Accompany it with a side of warm flatbread or fluffy rice to soak up the flavorful sauce.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro or parsley to add a pop of color. For an elegant touch, serve the stew in individual clay pots or rustic ceramic bowls.