Persian Recipes
English Cookbook
Khoreshe Holu (Peach Sauce with Chicken)
Serves :
Ingredients:
1.5kg chicken pieces
10 g salt
3 g freshly ground black pepper
60 g ghee or butter
60 g onions, chopped
5 g turmeric powder
225 ml water
1 small piece cinnamon stick
3 peaches, firm
60 ml lemon or lime juice
30 g brown sugar
Method:
Wash chicken pieces and pat dry with paper towel. Season with salt and pepper. Keep aside. Heat half the ghee in a casserole dish on HIGH for 2 minutes. Add onions and cook for 3 minutes. Combine turmeric powder and water, and stir well. Add the chicken pieces and cinnamon stick. Cover and cook on MEDIUM for 30 to 35 minutes. Peel peaches and cut into wedges, removing seeds. Heat remaining ghee in a separate bowl on HIGH for 2 minutes, add peaches and cook for a further 2 minutes. Arrange peaches on top of chicken. Sprinkle lemon juice and brown sugar. Cover and cook on HIGH for 4 minutes.
Mohi Shekumpour (Stuffed Baked Fish)
Serves :
Ingredients:
1 whole baking fish, approx
1.5kg
10 g salt
3 g freshly ground black pepper
115 g finely chopped spring onions
450 g chopped fresh herbs - parsley, coriander, dill and watercress, combined
25 ml juice of 1 lemon
60 ml olive oil
herb sprigs and lemon wedges for garnish
Method:
Clean and scale fish if necessary. Rub in salt and pepper, and keep aside. Combine spring onions and herbs with lemon juice and olive oil and season lightly. Fill cavity of fish with mixture and secure opening with cocktail picks or thread. Make 3 diagonal slashes on each side of fish. Place in a
Abgushte Lubia
Ghermez (Lamb and
Bean Stew)
Serves : 6
Ingredients:
1 can red kidneys beans (lubia ghermez)
680 ml water
1.5kg lamb shoulder on the bone or 6 lamb foreshanks cut into 6 pieces
60 g onions, finely chopped
60 g ghee or butter
5 tsp turmeric powder
115 g tomato purée
1 limu omani (dried lime) or
10 ml lemon juice
10 g salt
3 g freshly ground black pepper
Method:
Heat half the ghee in a covered casserole dish on HIGH for 2 minutes. Add the lamb meat and cook on HIGH for 5 minutes. Remove from oven and set aside. Take remaining ghee, onions and turmeric powder, and cook on HIGH for 2 minutes. Add onion mixture to lamb and stir in beans, tomato purée and dried lime (pierced twice with a skewer) or the lemon juice. Add water, cover and cook on HIGH for 20 minutes. Season with salt and pepper, and cook further for 20 minutes or until meat and beans are tender. Remove dried lime if used. Serve with pickles, fresh herbs, chopped onions, radishes and flat bread.
Khoreshe Holu
-
