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ه‍.ش. ۱۳۸۸ تیر ۲۱, یکشنبه

Gholveh - Kidney

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

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