Text 18175, 81 rader
Skriven 2008-12-21 15:40:00 av JIM WELLER (1:123/140)
Ärende: Persian 3
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Persian Quince Stew (Khoresh-E Beh)
 Categories: Stews, Lamb, Beef, Beans, Persian
      Yield: 6 servings
 
      2    Onion; finely sliced
    1/3 c  Oil or butter
      1 lb Stewing meat (lamb or beef);
           -cut in 1 inch cubes
      1 ts Salt
    1/4 ts Pepper
    1/2 ts Ground cinnamon
      3 c  Water
      2 lg Quinces
      3 tb Sugar
    1/4 c  Vinegar or lemon juice
    1/4 ts Ground saffron; dissolved in
      1 tb Water, hot
    1/3 c  Yellow split peas
           CHELO:
      3 c  Basmati rice
      8 c  Water
      2 tb Salt
    3/4 c  Butter; melted
    1/2 ts Saffron; dissolved in
      2 tb Water, hot
      2 tb Yogurt (opt)
 
  In large pot, brown onions in 3 Tbsp. of oil or butter. Add meat
  and brown. Add salt, pepper, and cinnamon. Add water, cover and
  simmer over low heat for 1 hr, stirring occasionally.
  
  Wash, but don't peel quinces.  Use apple corer to remove seeds.
  Slice as for apple pie.  In skillet, saute in 2 Tbsp. oil or
  butter and set aside.
  
  To the meat, add sugar, vinegar or lemon juice, saffron, split
  peas, and quince.  Cover and simmer 35 minutes. Check to see that
  meat and fruit are cooked. Taste and correct seasoning. Transfer
  to deep casserole dish and keep in warm oven until ready to serve.
  Serve hot with chelo (recipe below.)
  
  (Note: I am giving the detailed instructions for chelo. I don't
  use the yogurt and I drizzle the remaining saffron over *all* the
  rice. I also serve the tah dig(crust) with the rest of the rice.)
  
  Chelo:  Wash rice 5 times in cold water.  Bring water and salt to
  boil in a large non-stick pan.  Add washed and drained rice. Boil
  6 minutes, stirring gently twice to loosen grains that may have
  stuck to bottom. Drain rice in colander and rinse in lukewarm
  water.
  
  In same pot, heat half the butter, 2 Tbsp. hot water, a drop of
  dissolved saffron, and yogurt.  Taking one spatula at a time,
  place rice gently in pot mounding in the shape of a pyramid.
  
  Dissolve remaining butter in 2 Tbsp. hot water and pour over rice.
  Place clean dishtowel over pot and cover firmly with lid to
  prevent steam from escaping. Cook 10 minutes over medium heat and
  50 minutes over low heat. Remove from heat.
  
  Allow to cool 5 minutes on a damp surface without removing lid.
  Put 2 Tbsp. of the rice in with remaining saffron and set aside
  for garnish. Gently remove rice from pot without disturbing crust.
  Sprinkle saffron flavored rice over top and serve. Detach crust
  and serve separately.
  
  From Food of Life.
  Posted by: Sarah Henderson to: rec.food.recipes
 
MMMMM

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)