Persian￿ Recipes

English Cookbook

Khoreshe Holu (Peach Sauce with Chicken)

Serves : 5-6

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-HIGH for 25 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 for 4 minutes on HIGH.

Mohi Shekumpour (Stuffed Baked Fish)

Serves : 4-5

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 well-oiled casserole dish, and pour remaining lemon juice and oil over fish. Cover and cook on HIGH for 25 minutes until fish is tender. Serve garnished with fresh herb sprigs and lemon wedges.

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 MEDIUM-HIGH for 6 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 MEDIUM-HIGH for 25 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

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Panasonic NN-S235WF, NN-S215WF manual Khoreshe Holu Peach Sauce with Chicken, Abgushte Lubia Ghermez Lamb Bean Stew
Page 35 Page 37

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