Post by carnation037 on Jan 18, 2003 22:53:00 GMT -6
Persian Rhubarb Stew
1 1/2 pounds stew meat
1 pounds rhubarb, cut into 1" pieces
1 c. chopped parsley
2 tbsp dried mint
1-2 tbsp tomato paste
1 chopped onion
1/4-1/2 tsp turmeric
pinch saffron dissolved in hot water
3 tbsp lemon juice
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 1-1/2 cups liquid in stew at end of cooking time.
1 1/2 pounds stew meat
1 pounds rhubarb, cut into 1" pieces
1 c. chopped parsley
2 tbsp dried mint
1-2 tbsp tomato paste
1 chopped onion
1/4-1/2 tsp turmeric
pinch saffron dissolved in hot water
3 tbsp lemon juice
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 1-1/2 cups liquid in stew at end of cooking time.