Persian￿ Recipes

Eshkaneh

(Onion Soup)

Serves : 5-6

Ingredients:

300 g onions, sliced thinly

75 g ghee

75 g plain flour

115 g finely chopped walnuts

3 g turmeric powder

1.2 litre water

115 ml lemon juice

115 g brown sugar

10 g salt

3 g freshly ground black pepper

2 eggs

Nano Dok for garnish

Method:

Heat a little ghee in a casserole dish on HIGH for 2 minutes. Add half of onion slices and cook on HIGH for

8 minutes until brown. Remove and keep aside for garnishing. Take remaining ghee along with the rest of the onions. Cook on HIGH for 4 minutes. Stir in flour and cook on HIGH for 3 minutes until flour is golden. Add walnuts and turmeric powder, and stir. Cook on HIGH for 15 seconds. Stir in water and cook on HIGH for 6 minutes until thickened and bubbling, stirring after every 2 minutes. Cover and simmer on MEDIUM for 10 minutes. Add lemon juice, sugar, salt and pepper to taste. Cover and simmer on MEDIUM for 2 minutes. Beat the eggs lightly and pour into the dish slowly, stirring gently until eggs set in shreds. Garnish with reserved browned onions and Nano Dok.

Khoreshe Alu (Prune and Meat Sauce)

Serves : 4-5

Ingredients:

750 g boneless lamb or beef

60 g onions, chopped

15 g ghee or oil

3 g turmeric powder pinch cinnamon powder 340 ml water

10 g salt

3 g freshly ground black pepper

225 g prunes

10 ml lemon juice

15 g brown sugar

Method:

Trim meat and cut into 2 cm (3/4 inch) cubes. Keep aside. Combine onions and oil in a casserole dish and cook covered on HIGH for 3 minutes. Add meat, turmeric powder and cinnamon. Cook on HIGH for 6 minutes, stirring after every 2 minutes. Add water, salt and pepper. Cover and cook on MEDIUM-HIGH for 20 minutes. Rinse prunes if necessary and add to meat with lemon juice and sugar. Cook on MEDIUM-HIGH for 20 minutes till meat is tender. Serve hot with chelou.

Kukuye Sibzamini

Kukuye Sibzamini (Potato Omelet)

Serves : 4-6

Ingredients:

500 g potatoes

120 g onions, grated

5 g turmeric powder

10 g salt

3 g freshly ground black pepper

6eggs

60g ghee

Method:

Place potatoes in a deep casserole dish and cook on HIGH for 10 minutes. Remove skins and mash well. Blend in onions, turmeric powder, salt and pepper. Leave until cold. Beat the eggs and stir gradually into potato mixture. Blend thoroughly. Heat the ghee in a casserole dish on HIGH for 3 minutes. Pour in egg-potato mixture and cook on MEDIUM-HIGH for 8 minutes or till slightly set. Let it stand for 5 minutes. serve cut in wedges.

English Cookbook

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Panasonic NN-S215WF, NN-S235WF manual Eshkaneh Onion Soup, Kukuye Sibzamini Potato Omelet
Page 34 Page 36

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