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Abgushte Lubia
Ghermez (Lamb and
Bean Stew)
Serves : 6
Ingredients:
1 can red kidneys beans (lubia
ghermez)
680 ml water
1.5 kg 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 HIGH for 5 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 HIGH for
20 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
(Peach Sauce with
Chicken)
Serves : 5-6
Ingredients:
1.5 kg 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 for 30 to 35 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 on HIGH for 4 minutes.
Mohi Shekumpour
(Stuffed Baked Fish)
Serves : 4-5
Ingredients:
1 whole baking fish, approx
1.5 kg
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.
Persian Recipes
Khoreshe Holu