Persian Rhubarb Stew

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Persian Rhubarb Stew Ingredients

1 1/2 lb Stew meat	1 Chopped onion
1 lb Rhubarb; cut into 1" pieces	1/4 ts Turmeric; (1/4 to 1/2)
1 c Chopped parsley	1 pn Saffron dissolved in hot
2 tb Dried mint	3 tb Lemon juice
1 tb Tomato paste; (1 to 2)	Salt and pepper to taste

Instructions for Persian Rhubarb Stew

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 1-1/2 cups liquid in stew at end of cooking time. Sent recipeLu 3/98 Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 13, 1998

Main Ingredient: Cuisine: Uncategorized