| |
Gholveh
|
Ingredients: (4 servings)
- sheep kidneys, 4
- butter, 100 grams
- taraggon, 100 grams
- lime juice, 2-3 spoonfuls
- flour, one teaspoon
- parsley, 50 grams
- salt
- black pepper
|
Directions:
Cut kidneys in half and carefully remove the skin and the veins inside. Wash
kidney halves and dry. Wash taraggon and parsley, and chop finely. Melt butter
in a pan. Fry kidney halves in butter for a few minutes. Add flour and fry for a
few more minutes over medium heat.
Add a cup of hot water, salt and black pepper and cook over low heat for
about 5 minutes. Add lime juice and tarragon and cook for another 2 minutes.
Sprinkle parsley over kidney halves and serve with Iranian or middle eastern
bread.
|
