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ه‍.ش. ۱۳۸۸ تیر ۱۶, سه‌شنبه

Khoresh Reevaas

Ingredients: 4 servings
rhubarb, 1 kg
lamb or beef, 500 grams
large onions, two
sugar, 2-3 spoons
cooking oil
salt
black pepper
mint, 200 grams optional
parsley, 200 grams optional
Directions
Peel and thinly slice onions. Fry in oil until slightly golden. Wash and cut meat into small pieces and fry in onions until color changes. Add 2-3 glasses of hot water and bring to boil. Cook over medium heat for about 45 minutes, adding more hot water during cooking if needed. Wash rhubarb and cut into 3 cm pieces. Finely chop mint and parsely and fry slightly in oil. Add rhubarb, mint, parsely, sugar, salt and pepper to the meat and continue cooking for about 10 minutes (rhubarb should not become too soft). Add lime juice and sugar to taste and cook for another 3-4 minutes. Taste the juice and make adjustments as desired. Serve khoresht karafs with white rice

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