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Persian Rhubarb Assam Melody Stew

Katherine Prioli TeaChef Level 2

A delightful Persian stew, flavored with Assam.

3 h 2


  • 1.5 lbs. lean stew meat
  • 1 medium yellow onion, coarsely chopped
  • 3 c. water
  • 4 tsp. Assam Melody tea leaves
  • 1.5 tbsp. tomato paste
  • .25 - .5 tsp. turmeric
  • .25 tsp. coriander
  • salt and pepper to taste
  • 1 c. fresh chopped parsley
  • 2 tbsp. dried mint
  • 1 tsp. butter or margarine
  • pinch of saffron, dissolved in 2 tbsp. hot water
  • 3 tbsp. lemon juice
  • 1 lb. rhubarb, cut into 1" pieces
  • 2 c. jasmine rice
  • .5 c. macadamia nuts, chopped


Boil 3 c. water. Into a tempered pitcher, place 4 tsp. Assam Melody tea leaves. Pour boiling water over leaves; infuse for 5 min. Strain the tea into another pitcher; set aside. Conserve tea leaves.

In a large, deep pan, brown the meat and onions. Add 2 c. of the brewed tea; add tomato paste, turmeric, coriander, salt, and pepper. Cook 1 hour.

Pat dry and finely mince the used tea leaves. Slowly melt butter in a pan. Add tea leaves, parsley, and mint; sautee and add to stew. Add saffron mixture to stew. Cook another hour.

Add lemon juice and rhubarb to stew. Cook until rhubarb is tender but not falling apart.

While the stew finishes cooking, follow box directions to cook jasmine rice, adding macadamia nuts to rice in final 10 min. of cook time.

Serve stew over hot jasmine rice. Fresh green beans with lemon butter and iced Assam Melody tea compliment this meal wonderfully.

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