Friday, May 29, 2009

Ruby Rhubarb.... Sexy Thing

This is my Divalicious version of the stew

Persian Rhubarb Stew

INGREDIENTS 1 1/2 lb Stew meat 1 lb Rhubarb; cut into 1″ pieces (use fresh if possible) 1 c Chopped parsley (Italian flat leaf) 2 tb Dried mint 1 tb (heaping) Tomato paste; (1 to 2) 1 yellow onion,chopped 1/4 ts Turmeric; (1/4 to 1/2) 1 pn Saffron (crushed with back of spoon in a cup)dissolved in hot water 3 tb Lemon juice 1/2 ts each Garlic and onion powder Salt and pepper to taste

INSTRUCTIONS Brown meat and onions. Add tomato paste and stir into the meat, add turmeric, garlic and onion powder,salt and pepper.Stir to incorporate to meat. Add 3 cups water and cook one hour. Meanwhile, in a seperate pan, add some oil and saute parsley and mint until fragrant but not brown. Add to stew with dissolved saffron broth. Cook another hour. Add lemon juice and rhubarb. Cook until rhubarb is tender but not falling apart.

Cooking times are approximate. Always taste your food to adjust seasoning. Meat should be almost falling apart, but rhubarb shouldn’t. There should be about 1-1/2 cups liquid in stew at end of cooking time. Serve over hot Basmati rice. Enjoy!

1 comment:

  1. Oh wow! I just came across a recipe for this and so want to make it. I'll compare with yours and then let you know. Very cool.