Recipe Persian Rhubarb and Beef with Rice

INGRÉDIENTS

PRÉPARATION

Melt 2 tablespoons of butter in a large saucepan over medium heat.
Add the onion and cook until golden brown, stirring frequently, about 5 minutes.
Add the beef, season with salt and pepper, and brown on all sides.
Add the cinnamon and allspice and stir to coat the beef.
Cook for 1 to 2 minutes longer, until aromatic.
Add water to cover the beef and simmer for 1 1/2 hours, until tender.
Check the water level regularly and add more to cover the beef and prevent burning.
When ready to serve, let most of the water evaporate so the sauce is thick.
While the beef is cooking, prepare the rice.
In a small saucepan, combine the rice and 1 1/2 cups of cold water and bring to a boil over medium-high heat. Immediately reduce the heat, cover the pan, and simmer the rice until the liquid is completely absorbed and tender, about 30 to 40 minutes. Remove from heat and fluff with a fork. Ten minutes before serving, heat the remaining tablespoon of butter in a medium skillet over medium heat. Add the sliced rhubarb and cook until it begins to soften, about 3 minutes, then sprinkle with lemon juice and cook for another minute. Remove the skillet from the heat and add the rhubarb to the beef. Stir in the chopped parsley. Cook for 2 more minutes, then remove from heat and serve over rice.