Panasonic Explore Delicate Dolmeh Kalam - Stuffed Cabbage Leaves in Sweet-Sour Sauce
Page 37

￿Persian￿ ￿￿￿￿Recipes￿￿￿￿￿

Dolmeh Kalam (Stuffed Cabbage Leaves with Sweet- Sour Sauce)

Serves : 6

Ingredients:

18 cabbage leaves

225 ml water

750 g finely ground beef or lamb

60 g onions, finely chopped

60 g short grain rice

60 g finely chopped parsley

30 g finely chopped coriander 5 g turmeric powder

5 g salt

3 g freshly ground black pepper

115 g brown sugar

115 ml cider vinegar

Method:

Separate leaves from head of cabbage. Larger leaves may be halved and counted as 2. Blanch in a large pot of boiling water for 5 minutes until limp – do not overcook. Drain in a colander. Cut out thick section (ribs), only removing lower portion. Keep aside. Combine ground meat with onions, rice, herbs and turmeric. Add salt and pepper. Divide mixture into 18 portions. Place filling on base of cabbage leaf. Roll once, fold in sides and roll up into a firm package. Repeat with remaining portions. Line a casserole dish with cabbage trimmings or well- washed outer leaf. Pack rolls in close together in layers. Add water and place a heavy plate over rolls. Cover and cook on HIGH for 20 minutes. Blend sugar and vinegar, and pour over rolls. Tilt dish to blend liquids. Cover and cook for 15 minutes on MEDIUM. Serve with chelou or flat bread.

Shir Berenj (Rice Pudding)

Serves : 6

Ingredients:

120 g short grain rice

340 ml hot boiling water

900 ml milk pinch salt

60 g granulated sugar

10-15 ml rose water

3 g cardamom, ground honey for garnish, (optional)

Method:

Rinse rice and place in a casserole dish with boiling water. Cook covered, cook on HIGH for 8 minutes or until water is absorbed. Stir in milk, add salt and cook on HIGH for 15 minutes, stirring after every 3 minutes until pudding is thick. Take care that it does not scorch. Add sugar, rose water and cardamom. Mix well. Serve warm or chilled in small bowls garnished with honey.

English Cookbook

Dolmeh Kalam

Halvaye Shir

(Milk Pudding)

Serves : 5-6

Ingredients:

60 g ghee or unsalted butter

115 g ground rice

340 ml milk

60 g granulated sugar

15 ml rose water

2-3 g cardamom, ground

60 g chopped blanched almonds or pistachios nuts

Method:

Heat ghee or butter in a casserole dish on HIGH for 4 minutes. Add ground rice and cook on HIGH for 2 to 3 minutes, stirring often. Do not allow rice flour to colour. Add milk and cook on HIGH for 3 minutes, stirring after each minute until thick and bubbling. Blend in sugar, rose water and cardamom to taste. Cook on HIGH for 10 seconds. Pour into small bowls, sprinkle with nuts and serve warm or at room temperature. Alternatively pour into a lightly buttered 20 cm (8 inch) square cake pan and sprinkle with nuts. Leave until cold. Cut into squares to serve.

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Contents نووا لرگ/ويووركئام ﺰﭘ ﺏﺎﺒﻛ/ﻮﻳﻭﻭﺮﻜﻳﺎﻣ ﻕﺎﺟﺍ ﻒﻳﻭﻭﺮﻜﻳﺎﻣ/ﻱﻮﺷ ﻥﺮﻓ Important Instructions Safety InstructionsGeneral Use Installation and General InstructionsFood Pull Door Handle Feature DiagramControl Panel Stop/Reset PadOperation Setting Power and TimeSuggested Cooking Guide To Use Child Safety Lock Turbo Defrost / Child Safety LockPut the food into the oven Select the weight of food To Use Turbo Defrost 0.1~2.0 kgGrill / Combination Put the food into the oven Select Grill/Combiantion settingSuggested Cooking Guide Meat SkewersPut the food into the oven Select pads Auto Cook PadsALL These Things are Normal Before Requesting ServiceCare ofyourMicrowave Oven Technical SpecificationsCookware and Utensil Guide IntroductionDish Size Moisture ContentQuantity Density Standing TimeMicrowave Cooking Techniques Tips for Defrosting Defrosting Guidelines/Turbo DefrostDefrosting Common Foods Standing Time Stirring and TurningCommon Queries Answered Problem Cause SolutionMexican Dip PateSpicy Nuts Meatballs in Tomato Mint SauceEuropean Recipes Italian Chicken Casserole Roast LambMediterranean Curry Lamb Chops with Spicy SauceWhole Stuffed Fish Fish RollSmoked Haddock Scalloped PotatoesHollandaise Sauce RatatouilleTomato Chutney Spaghetti Meat SauceHammour Won Ton Soup Chinese RecipesChicken in Paper Packs Stuffed Mushrooms with Shrimp PasteSzechuan Lamb Chicken Wings in Lemon SauceStir-Fried Rice Chinese Beef and VegetablesUpma Semolina Snack Indian/Pakistani RecipesMasale Wali Gobhi Spicy Cauliflower Vegetable Pulao Vegetable RiceMasoor Dal Lentils Sukhe Alu Spicy PotatoesBhari Hui Bhindi Stuffed Okra Chicken Korma Chicken Curry Makhni Gravy Butter GravyHari Machhi Coriander Fish Gajjar Ka Halwa Carrot Pudding Mutton CurrySujji Ka Halwa Semolina pudding Kima Soup Arabic RecipesMutabel Stuffed Baby Marrow With TomatoesTajen Khudar Mushakal Kibbeh Bil LebanStuffed Vine Leaves Kafta Bit Tahina Daod BashaChicken Musakhan Samke Hara Hot Fish Fish SayodiyaMuhlabbia Nano Dok Spice Mix Persian RecipesBorani Esfanaj Spinach Salad Torshi Bademjan Eggplant PickleKhoreshe Alu Prune and Meat Sauce Eshkaneh Onion SoupKukuye Sibzamini Potato Omelet Abgushte Lubia Ghermez Lamb Bean Stew Khoreshe Holu Peach Sauce with ChickenMohi Shekumpour Stuffed Baked Fish Dolmeh Kalam Stuffed Cabbage Leaves with Sweet- Sour Sauce Halvaye Shir Milk PuddingShir Berenj Rice Pudding
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