Rhubarb Beef
My daughter made a trip around the world and brought home this recipe from Iran. I've served it often to many of my friends, and they always seem to savor its different, zingy taste. —Bertha Davis, Springfield, Missouri
Ingredients
- 2 to 2-1/2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons butter
- 2 large onions, chopped
- 1 teaspoon saffron
- 1 can (10-1/2 ounces) beef broth
- 1 cup water
- 1/4 cup lemon juice
- 1/4 cup chopped fresh parsley
- 1-1/2 teaspoons dried mint
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 2 to 3 cups sliced fresh or frozen rhubarb
- Hot cooked rice
- Fresh mint leaves, torn
Reviews
If you like pickled savory foods you will like this. Next time I will cut the saffron and half the salt.
It is probably an acquired taste, not bad, just different.
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