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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 MEDIUM-HIGH for 6
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 MEDIUM-HIGH for 25 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-HIGH for 25 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 for 4 minutes on HIGH.
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.
Khoreshe Holu
Persian Recipes
IP3248_39V20KP_Eng_07_101022.indd 39IP3248_39V20KP_Eng_07_101022.indd 39 2010-10-22 13:51:222010-10-22 13:51:22