Friday, May 24, 2013

Persian Beef Stew with Rhubarb

I love rhubarb. It's so tart and delightful -- and now that it's spring, it's everywhere! However, since I'm still on Phase 1 and can't mix it with the ever-traditional strawberry, I was looking for a savory application of this unique vegetable. Let me tell you, I've found us a big winner.

This is a delicious stew of meat (I used beef, but lamb would surely be even better), herbs, and lovely lemony rhubarb. It's a classic Persian dish, and I was only too happy to make it for dinner. The tartness of the rhubarb paired beautifully with the herbs and meat, and the texture was velvety perfection.

If you like middle eastern food, you will love this luscious stew.

Persian Beef (or lamb) Stew with Rhubarb
1 leek, finely chopped
1/2 tsp turmeric
2 pounds of lean stew meat (lamb or beef), cubed
8 stalks of rhubarb--washed, dried and cut into small bite-sized pieces
1 bunch of fresh parsley leaves, chopped 
1 bunch of fresh mint leaves, chopped 
Salt and pepper to taste
1/4 tsp stevia powder
Olive  oil

Heat a medium pot over medium heat. Spray a bit of olive oil and saute chopped leeks, with a bit of salt and pepper, until very soft. Add turmeric, stir, add the meat and brown on all sides. Reseason with salt and pepper to taste. Pour enough water to cover the meat. Cover and cook for an hour on medium to low heat.

While that's cooking, heat a saute pan over medium heat. Saute the chopped parsley and mint together (season with salt and pepper) in a bit of oil over medium heat. When the meat has been cooking for 30 minutes, add in the  parsley and mint mixture with the meat and recover. Add water if necessary.

In the same saute pan (which is now empty), lightly saute sliced rhubarbs in a small bit of olive oil for 2-3 minutes on medium heat. Once the meat has been cooking for an hour, add the rhubarb to the pot, lower the heat to a gentle simmer and cook covered for an additional 15 minutes. The meat should be extremely tender and falling apart. If not, keep it simmering until tender.

Taste and add stevia, salt, and pepper to taste, gently stir and cook for an additional 5 minutes.

Serve warm on its own, or over some cauliflower rice. So good!

Inspiration Recipe on Tumeric and Saffron Blog. The pictures there are much better than mine!

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