SERVES 6
Main Course

Ingredients

Part 1: For the marinated lamb
  • boneless lamb shoulder,2,pounds,cut into 1-inch pieces,
  • sea salt,,,,maldon-sea-salt
  • black pepper,,,freshly ground,malabar-peppercorns
  • dry white wine,1 1/2,cups,,
  • garlic,4,cloves,minced,
  • allspice,1,tablespoon,,whole-allspice-berries
  • ground coriander,1,tablespoon,,ground-indian-coriander
  • tomato paste,2,tablespoons,,amore-tomato-paste
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Barley Stew with Lamb and Rhubarb

I first tasted this stew at a Russian banya (bathhouse) in Brighton Beach, Brooklyn, after an evening of schvitzing. It hails from Georgia, the former Soviet country on the Black Sea whose cuisine has many similarities to Iranian food. Traditionally this stew gets a blast of flavor from sour plum paste, a specialty of the region, but I chose to substitute rhubarb, taking my inspiration from a classic Persian rhubarb stew. Marinate the lamb overnight, or the meat will be bland. Add the rhubarb at the very end, and stop cooking before the rhubarb falls apart, or the flavor will be lost. — from The New Persian Kitchen by Louisa Shafia. Buy this book from Penguin Random House, Indiebound, or Amazon.

Reprinted with permission from The New Persian Kitchen by Louisa Shafia, 2013. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2013 Sara Remington
Written By Louisa Shafia | Oct 26, 2018

Ingredients

Part 1: For the marinated lamb
  • boneless lamb shoulder,2,pounds,cut into 1-inch pieces,
  • sea salt,,,,maldon-sea-salt
  • black pepper,,,freshly ground,malabar-peppercorns
  • dry white wine,1 1/2,cups,,
  • garlic,4,cloves,minced,
  • allspice,1,tablespoon,,whole-allspice-berries
  • ground coriander,1,tablespoon,,ground-indian-coriander
  • tomato paste,2,tablespoons,,amore-tomato-paste
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Step one

Soak the lamb in cold water for 5 minutes, then drain and dry thoroughly. Place the lamb in a baking dish and season with 2 teaspoons salt and 1 teaspoon pepper. To make the marinade, whisk together the wine, garlic, allspice, coriander, and tomato paste. Pour the marinade over the lamb and cover. Marinate overnight in the refrigerator.

Ingredients

Part 2: For the stew
  • yellow onions,2,,thinly sliced,
  • grapeseed oil,4,tablespoons,,la-tourangelle-grapeseed-oil
  • dry white wine,1 1/2,cups,,
  • garlic,4,cloves,minced,
  • allspice,1,tablespoon,,whole-allspice-berries
  • ground coriander,1,tablespoon,,ground-indian-coriander
  • tomato paste,2,tablespoons,,amore-tomato-paste
  • pearled barley,3/4,cup,,pearled-barley
  • water,6,cups,,
  • rhubarb stalks,1,pound,finely diced,
  • lemon juice,3/4,cup,freshly squeezed - for garnish,
  • cilantro flat-leaf parsley or a mix,1,bunch,coarsely chopped for garnish,
  • Red pepper flakes,,,for garnish,crushed-red-chile-flakes
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Ingredients

Part 2: For the stew
  • yellow onions,2,,thinly sliced,
  • grapeseed oil,4,tablespoons,,la-tourangelle-grapeseed-oil
  • dry white wine,1 1/2,cups,,
  • garlic,4,cloves,minced,
  • allspice,1,tablespoon,,whole-allspice-berries
  • ground coriander,1,tablespoon,,ground-indian-coriander
  • tomato paste,2,tablespoons,,amore-tomato-paste
  • pearled barley,3/4,cup,,pearled-barley
  • water,6,cups,,
  • rhubarb stalks,1,pound,finely diced,
  • lemon juice,3/4,cup,freshly squeezed - for garnish,
  • cilantro flat-leaf parsley or a mix,1,bunch,coarsely chopped for garnish,
  • Red pepper flakes,,,for garnish,crushed-red-chile-flakes
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Step two

Drain the lamb. In a large stockpot, soften the onions in the oil over medium heat for a few minutes. Increase the heat to medium-high and lightly brown the lamb all over for about 5 minutes. Add the wine, garlic, allspice, coriander, tomato paste, and the barley. Add the water and bring to a boil; then lower the heat and simmer, covered, for about 1 1/2 hours, until the barley and lamb are tender.

Step three

Add the rhubarb and cook for 15 minutes, until the rhubarb is just soft but the pieces are still intact. Season with salt and pepper. Splash each serving with 2 tablespoons lemon juice, a scattering of herbs, and a pinch of red pepper flakes.