Persian rhubarb stew

Yield: 1 Servings

Measure 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 \N Chopped onion
¼ teaspoon Turmeric; (1/4 to 1/2)
1 pinch Saffron dissolved in hot water
3 tablespoons Lemon juice
\N \N Salt and pepper to taste

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

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