| Khoresht
Reevaas
Ingredients: (4
servings)
-
Rhubarb, 1 kg
-
Lamb or beef, 500 grams
-
Large onions, two
-
Sugar, 2-3 spoons
-
Cooking oil
-
Salt
-
Black pepper
-
Mint, 200 grams
(optional)
-
Parsley, 200 grams
(optional)
Directions:
Peel and thinly slice onions. Fry in oil until slightly golden.
Wash and cut meat into small pieces and fry in onions until color
changes. Add 2-3 glasses of hot water and bring to boil. Cook over
medium heat for about 45 minutes, adding more hot water during
cooking if needed.
Wash rhubarb and cut into 3 cm pieces. Finely chop mint and
parsley and fry slightly in oil. Add rhubarb, mint, parsley,
sugar, salt and pepper to the meat and continue cooking for about
10 minutes (rhubarb should not become too soft).
Persian food
guide generously provided by Roxanna and Farzin Mokhtarian. For more information
on Persian food please
go to their comprehensive Persian recipe web
site.
If you have a
variation on the recipe above, why not send it to us. Please include all details
including the ingredients required. |
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