• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

persian rhubarb stew

  • 1serving

Add to MenuAdd to Calendar

Source: www.astray.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B9, C, P
MineralsCopper, Natrium, Chromium, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds Stew meat

  2. 1 pounds Rhubarb; cut into 1" pieces

  3. 1 cup Chopped parsley

  4. 2 tablespoons Dried mint

  5. 1 tablespoon Tomato paste; (1 to 2)

  6. 1 Chopped onion

  7. teaspoon Turmeric; (1/4 to 1/2)

  8. 1 pinch Saffron dissolved in hot water

  9. 3 tablespoons Lemon juice

  10. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Brown meat and onions. Add 2-3 cups water and tomato paste, turmeric, salt and pepper. Cook one hour.

  2. Saute parsley and mint. Add to stew with saffron. Cook another hour.

  3. 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.

  4. 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

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback