Beef stew with rhubarb

[Chufi]

Beef stew with rhubarb

Serves 6 as Main Dish.

Khoresht-e Rivas, Persian meat stew with rhubarb.

this recipe is adapted from Nesta Ramazani's Persian Cooking.

• 2-1/2 lb stewing beef
  
• 2 onions, chopped
  
• 4 T butter
  
• 1-1/2 c light stock (chicken)
  
• couple of strands of saffron
  
• juice of 1 lemon
  
• 1 bunch of parsley, chopped
  
• 5 sprigs of mint, chopped
  
• 5 stalks of rhubarb, sliced
  
• salt and pepper
  

In a large pan, that will hold the beef later, sautee the onions in the butter for a couple of minutes until soft. Raise the heat, add the beef (cut into pieces) and fry for a couple of minutes.

Crush the saffron strands and mix with a little hot water. Add this to the pan together with the stock, lemon juice, salt and pepper. Bring to the boil and simmer very slowly for 1 hour.

Add the finely chopped herbs to the pan and simmer for another 30 minutes.

Add the rhubarb and simmer for another 15 - 30 minutes or until the beef is very tender.

Serve with rice.

Keywords: Beef, Main Dish

( RG1292 )