Iranian Khorescht Ba Roasch
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 40 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g beef, diced
- 500 g rhubarb, diced
- 1 medium onion (s), diced
- Butter or vegetable oil
- 1 teaspoon cinnamon
- 5 dl water
- 0.5 ½ lemon (s), add the juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat the butter or oil in a suitable casserole and sauté the onion cubes until translucent. Take out and sear the meat well over high heat (maybe add a little more oil or butter). Sprinkle with cinnamon, stir in and pour in water. Season with salt and pepper and stew covered for approx. 1 1/2 hours.
- Fry the rhubarb in butter in a pan for a few minutes. Add lemon juice to the rhubarb (not too much, otherwise it will get really sour!). Simmer for 3 minutes, then add to the meat. Let simmer for another 10 minutes.
- Rice, couscous or my favorite, mashed potatoes with dandelion (just mix the dandelion into the hot puree) tastes good with it.
- I`ve had this recipe for many years and I cook it every spring. But I`m not sure if the name is correct and if it is even Iranian.
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