Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Casserole Recipes >> PERSIAN RHUBARB STEW

Print this Recipe    PERSIAN RHUBARB STEW

1 1/2 pounds stew meat
1 pound rhubarb, cut into 1" pieces
1 c. chopped parsley
2 T. dried mint
1 to 2 T. tomato paste
1 chopped onion
1/4 to 1/2 t. turmeric
pinch saffron dissolved in hot water
3 T. 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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.