After the beef has cooked for 60 minutes, add the salt, pepper and sauteed herbs. Cover and continue to cook for 30 minutes over low heat.
The stew should be very fragrant with the herbs and the meat fork tender.
Add the rhubarb pieces to the stew, gently mix, cover and cook until the rhubarb has softened, about 15 minutes. Take extra care not to over-mix as rhubarb can fall apart easily.
The stew should be dense with herbs and not at all watery.
Serve with Persian saffron basmati rice and a side of plain yogurt or Maast-khiar (yogurt, cucumber, mint and rose petals).