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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
  • Total Time
    Prep: 10 min. Cook: 2-1/4 hours
  • Makes
    6 servings


  • 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


  • In a Dutch oven, brown beef in butter. Remove meat from pan; drain all but 2 tablespoons drippings. Saute onions until lightly browned. Return meat to pan. Add saffron, broth, water, lemon juice, parsley, mint, salt and pepper; cover and simmer until meat is tender, about 2 hours. Add more water as needed. Add rhubarb during the last 15 minutes of cooking. Serve over rice; top with fresh mint.
Nutrition Facts
1 cup: 287 calories, 15g fat (6g saturated fat), 104mg cholesterol, 1072mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 30g protein.

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Average Rating:
  • Tracy
    Feb 14, 2021

    If you like pickled savory foods you will like this. Next time I will cut the saffron and half the salt.

  • hitza
    Oct 15, 2014

    It is probably an acquired taste, not bad, just different.

  • kalona321
    Jul 7, 2007

    No comment left