Text 18174, 103 rader
Skriven 2008-12-21 15:39:00 av JIM WELLER (1:123/140)
Ärende: Persian 2
=================
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Persian Pumpkin Stew
 Categories: Lamb, Beef, Persian, Stews
      Yield: 1 Servings
 
      1 lb Stew meat; (lamb or beef)
      2 sm Pumpkin
    1/2 c  Dried prunes
      3 tb Tomato paste
      1 ts Turmeric
    1/8 ts Cinnamon
    1/2 md Onion; chopped
           Salt and pepper to taste
      1 pn Saffron disolved in
    1/4 c  warm water, optional
 
  Brown the meat and add about 1 and 1/2 cups water.  Add tomato
  paste, turmeric, cinnamon, saffron and salt and pepper and sauteed
  onion. Cook covered ata simmer for about 1 and 1/2 to two hours.
  Meat should be tender and nearly falling apart stage.  You may
  need to add water during cooking but you shouldn't end up with
  more than the stated amount. You don't want a watery stew. In the
  meantime, seed the pumpkin and slice into 2X2 inch pieces and
  peel. Brown on both sides in corn oil. The pumpkin should become
  brown in some places and somewhat flexible but not totally cooked.
  Add to meat and cook covered an additional 20-30 minutes until
  tender but not falling apart. A fork should go into the pumpkin
  easily but not break it up. Add the prunes the last 5 minutes of
  cooking.  They shouldn't really cook too much but should get warm.
  Serve over hot basmatic rice.

  Note on pumpkin: Baking pumpkins are the best since they are
  sweeter and less stringy. I have used jack o lantern pumpkins when
  feeling frugal and the dish was still good.  You want about twice
  the volume of meat in peeled pumpkin slices.
 
  Recipe by: The Persian cookbook, "Food of Life"

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rhubarb Khoresh Khoresh-E Rivas
 Categories: Lamb, Chicken, Beef, Veal, Persian
      Yield: 4 servings
 
      4 tb Veg. oil, butter, or ghee
      2 sm Onions, peeled, thin slice
      1 lb Skinless, boneless chicken
           Or meat (lamb, veal, beef),
           Cut into thin strips
      1 ts Salt
    1/4 ts Freshly ground black pepper
    1/4 ts Ground turmeric
      3 c  Chopped fresh parsley
    1/2 c  Chopped fresh mint or
      2 tb Dried
    1/4 ts Ground saffron threads,
           Dissolved in
      1 tb Hot water (optional)
      1 tb Tomato paste
      2 tb Fresh lime juice
      1 lb Fresh or frozen rhubarb, cut
           Into 2-inch pieces
 
  In a medium pot, heat 2 tablespoons oil over medium heat. Add the
  onions and stir-fry 5 minutes, until translucent. Add the chicken
  and fry for 15 minutes, stirring occasionally, until golden brown.
  Add the salt, pepper, and turmeric. Pour in 2-1/2 cups of water
  and bring to a boil. Reduce heat to low, cover, and simmer for 15
  minutes, stirring occasionally.
  
  Meanwhile, in a skillet heat 2 tablespoons oil over medium heat.
  Add the parsley and mint, and fry for 10 to 15 minutes, stirring
  occasionally, until the aroma rises from the skillet. Add the
  parsley and mint mixture, saffron water, tomato paste, and lime
  juice to the chicken. Bring to a boil, reduce the heat, cover, and
  simmer 10 minutes.
  
  Preheat the oven to 350 F. Transfer the khoresh to a deep
  ovenproof casserole. Arrange the rhubarb on the top and cover the
  casserole with aluminum foil. Pierce several holes in the foil and
  place the casserole dish in the oven. Bake for 45 to 50 minutes or
  until the rhubarb is tender. Remember, rhubarb is fragile: The
  pieces must be cooked, but not to the point that they are falling
  apart. Adjust seasoning. If the khoresh is too sour, add 1
  tablespoon sugar. If the rhubarb needs more cooking, continue
  until it is soft. Serve hot with saffron steamed rice.
  
  From A Taste of Persia, by Najmieh Batmanglij
  From: Mike Stock
 
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Cheers

YK Jim


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