Text 18173, 105 rader
Skriven 2008-12-21 15:38:00 av JIM WELLER (1:123/140)
Ärende: Persian 1
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Since we have been talking about Iran lately....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Khoresht-E Fesenjan
 Categories: Chicken, Beef, Nuts, Persian, Fruit
      Yield: 5 Servings
 
      2 lg Onions, chopped or sliced
      5 tb Butter
      1 lg Fryer chicken or
      5    Whole chicken breasts
      1 cn Beef bouillon or consomme
      1 c  Water
  2 1/2 c  Finely ground walnuts
      5 tb Pomegranate syrup
           -(sub sour cranberry juice)
      3 tb Sugar
      3 ts Salt
    1/2 ts Saffron (or turmeric)
    1/4 ts Cinnamon
    1/4 ts Nutmeg
    1/4 ts Pepper
      2 tb Lemon juice
 
  Chicken (or Lamb) in Pomegranate Sauce (Khoresht-e Fesenjan)
  
  Saute the onions in 2 Tbsp of the butter until golden brown.
  Remove from the pan. Add 3 more Tbsp of butter and saute the
  chicken pieces until light brown. Add the bouillon and sauteed
  onions. cover and simmer gently for 30 minutes. Cook and bone.
  
  Prepare the sauce by stirring the water into the ground walnuts.
  Stir in the pomegranate syrup and sugar, and simmer gently over a
  low heat for 10-15 minutes.
  
  Combine the cooked, boned chicken and most of its drippings with
  the walnut sauce; add the seasonings and the lemon juice; cover
  and simmer gently for another hour. Adjust the seasonings by
  adding a little sugar if too sour, or more pomegranate syrup if
  too sweet. The chicken pieces should be coated with a rich, dark,
  sweet-sour sauce; there should be plenty of thick sauce. Serve
  with rice.
  
  From Persian Cooking: A Table of Exotic Delights, by Nesta Ramazani

  From: Michel Boucher
 
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Persian Meat Patties: (Shami)
 Categories: Lamb, Pastry, Beef, Nuts, Persian
      Yield: 4 Servings
 
      1 lb Lamb or beef stewing meat,
           Cut in one-inch cubes
      1 md Onion, quartered
      1 c  Yellow split peas
      2    Eggs
    1/2 ts Cinnamon
    1/4 ts Nutmeg
    1/4 ts Turmeric
  1 1/2 ts Salt
    1/2 ts Pepper
           Flour for coating
           Vegetable oil for frying
 
  Place meat and onion in saucepan.  Add 1 cup water, bring to a
  boil, reduce heat to low, and simmer 45 minutes or until meat is
  tender. Skim surface as necessary.  Drain.
  
  Place split peas in separate saucepan.  Add 3 cups water, bring to
  a boil, reduce heat to low, and simmer 45 minutes.  Drain.
  
  Place meat and split peas in container of food processor.  Add
  eggs, cinnamon, nutmeg, turmeric, salt and pepper. Process until
  pureed. Taste and adjust seasoning.  Transfer to bowl and set
  aside until cool.
  
  Divide mixture into 12 equal-size balls.  Roll balls in flour and
  flatten into patties about 3/4 inch thick.  Make hole in centre of
  patties to resemble doughnuts.  Sprinkle surface of holes with
  flour to hold shape.
  
  Heat oil in large skillet, fry 2 minutes on each side.  Serve
  warm, room temperature, or cold. Makes 12.
  
  It should be served with pickles, salad, or an herb platter.

  Source: Secrets of Cooking

  From: Jewish-Food@eskimo.Com
 
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Cheers

YK Jim


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