- 550 g rhubarb, cut into 1 1/2-inch pieces
- 450 g stewing meat (lamb or 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
- vegetable oil
- 3/4 teaspoon turmeric powder
- 2 tablespoons sugar
- salt & pepper to taste
Heat 5 tablespoons oil in a non-stick frying pan over medium heat. Add the dried mint, parsley and cilantro; sauté for 4-5 minutes. Set aside.
Heat 4 tablespoons oil in a pot over medium heat. Add the onions and sauté until lightly golden. Increase heat to medium-high; add beef and cook until brown on all sides.
Add turmeric 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).
Add the herbs, crushed tomatoes, pepper and salt to taste. Simmer covered until beef is completely cooked, about 45-55 minutes. Add more hot water during cooking, if necessary.
Add 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.