Recipe - Persian Rhubarb Stew

1 One half pound Stew meat
1 pound Rhubarb; cut into 1" pieces
1 cup Chopped parsley
2 tablespoon Dried mint
1 tablespoon Tomato paste; (1 to 2)
1 Chopped onion
One fourth teaspoon Turmeric; (One fourth to 1/2)
1 pn Saffron dissolved in hot
water
3 tablespoon Lemon juice
Salt and pepper to taste

Brown meat and onions. Add 23 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 1One half cups liquid in stew at end of cooking time. Sent
recipeLu 3/98
Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 13,
1998