| Gholveh
Ingredients: (4
servings)
Directions:
Cut kidneys in half and carefully remove the skin and the veins
inside. Wash kidney halves and dry. Wash tarragon 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.
Persian food
guide generously provided by Roxanna and Farzin Mokhtarian. For more information
on Persian food please
go to their comprehensive Persian recipe web
site.
If you have a
variation on the recipe above, why not send it to us. Please include all details
including the ingredients required. |
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