"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Qorma-e-Rawash (Rhubarb and Meat Stew) Recipe

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Qorma-e-Rawash (Rhubarb and Meat Stew) image
Jason and Mizuho Pratt

 

This recipe for Qorma-e-Rawash (Rhubarb and Meat Stew), by , is from MEMORIES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jason Pratt
Added: Saturday, May 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
680 grams of boneless chicken or lamb (cut in 5 cm cubes)
680 grams of rhubarb (Cut in 5 cm pieces)
2 onions
3 tbsp of salad oil or olive oil
4 cups of water
1 cup of raw mint leaves cut into small portions
1 tsp cinnamon
1 tsp nutmeg
1 tsp cardamom
1/2 tsp black pepper
1 tsp salt
1 tsp saffron

Directions:
Directions:
Peel onions and slice into 1/8 inch pieces. Heat oil on low in a pan. Put onions in and heat until the color changes (becomes roughly clear) then insert the meat and heat until it begins to brown. Add the mint, cinnamon, nutmeg, cardamom, black pepper, and salt. Place a lid on the pan and let simmer on low for 40 to 45 minutes (its OK to let the stew simmer longer to bring the meat to the level of tenderness you prefer). Add the rhubarb and saffron and let simmer 10 more minutes before serving.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour or longer
Personal Notes:
Personal Notes:
*This dish is often eaten with white rice.
Afghan proverb: Joyenda y Abendast- Seek and you shall find.

 

 

 

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