Persian Rhubarb Stew Recipe


165 minute Meals: main Red Meat


  • 550 g rhubarb, cut into 1 1/2-inch pieces
  • 400-450 g stewing beef, cut into 1 1/2-inch pieces
  • 1 bunch of parsley (about 150 g), finely chopped
  • 1/4 cup dried mint
  • half a bunch of cilantro (about 80 g), finely chopped
  • 1 medium onion, finely chopped
  • 2 tablespoons crushed tomatoes or mahram paste
  • vegetable oil
  • 3/4 teaspoon turmeric powder
  • 2 tablespoons sugar
  • salt & pepper to taste

How to prepare:

Heat 5 tablespoons oil in a non-stick frying pan over medium heat. Add the dried mint, parsley and cilantro; fry for 4-5 minutes. Set aside.Heat 3-4 tablespoons oil in a pot over medium heat. Add the onions and saute until lightly golden. Increase heat to medium-high; add the beef and saute until brown on all sides.Add the turmeric powder and mix well. Add 4 1/2 cups hot water. Cover the pot and bring to a boil. Reduce heat to medium and simmer covered until beef is tender, about 60-70 minutes (cooking time depends on the thickness of the meat).Then add the fried herbs, crushed tomatoes, pepper and salt. Simmer covered until beef is completely cooked (about 45-55 minutes), stirring occasionally. Add more hot water during cooking, if necessary.Add the rhubarb and sugar to the pot, lower the heat to a gentle simmer and cook for an additional 12-15 minutes or until the rhubarb is done. Avoid over-cooking the rhubarb, it would fall apart fast. Serve with Persian Rice.

Persian Rhubarb Stew Recipe