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, for 10 minutes on MEDIUM-HIGH or until water is absorbed. Stir in milk, add salt and cook on MEDIUM-HIGH for 20 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 MEDIUM- HIGH for 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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Panasonic NN-S215WF, NN-S235WF manual Halvaye Shir Milk Pudding, Dolmeh Kalam Stuffed Cabbage Leaves with Sweet- Sour Sauce
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