Instructions: Brown meat and onions. Add 2-3 cups water and tomato paste, turmeric, salt and pepper. Cook one hour.

Saute parsley and mint. Add to stew with saffron. Cook another hour.

Add lemon juice and rhubarb. Cook until rhubarb is tender but not falling apart. Serve over hot rice. The same recipe can be made with celery.

Cooking times are approximate. Meat should be almost falling apart. There should be about 1 to 1-1/2 cups liquid in stew at end of cooking time. Sent

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.