Persian rhubarb stew
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Stew meat |
| 1 | pounds | Rhubarb; cut into 1\" pieces |
| 1 | cup | Chopped parsley |
| 2 | tablespoons | Dried mint |
| 1 | tablespoon | Tomato paste; (1 to 2) |
| 1 | Chopped onion | |
| ¼ | teaspoon | Turmeric; (1/4 to 1/2) |
| 1 | pinch | Saffron dissolved in hot water |
| 3 | tablespoons | Lemon juice |
| Salt and pepper to taste | ||
Directions
Brown meat and onions. Add 2-3 cups water and tomato paste, turmeric, salt and pepper. Cook one hour.
Saute parsley and mint. Add to stew with saffron. Cook another hour.
Add lemon juice and rhubarb. Cook until rhubarb is tender but not falling apart. Serve over hot rice. The same recipe can be made with celery.
Cooking times are approximate. Meat should be almost falling apart. There should be about 1 to 1-½ cups liquid in stew at end of cooking time. Sent recipeLu 3/98
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 13, 1998