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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 1000 W for 2
minutes. Add the lamb meat and
cook on 1000 W for 5 to 6 minutes.
Remove from oven and set aside.
Take remaining ghee, onions and
turmeric powder, and cook on
1000 W 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 800 W for 20 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
1000 W for 2 minutes. Add onions
and cook for 2 minutes. Combine
turmeric powder and water, and
stir well. Add the chicken pieces
and cinnamon stick. Cover and
cook on 600 W for 30 to 35
minutes. Peel peaches and cut
into wedges, removing seeds.
Heat remaining ghee in a separate
bowl on 1000 W 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
on 1000 W for 4 minutes.
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 1000 W
for 25 minutes until fish is tender.
Serve garnished with fresh herb
sprigs and lemon wedges.
Persian Recipes
Khoreshe Holu
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