KHORESH GHARCH
(Mushroom Stew)
Frrom Pari Ardalan Malek's Joy
of Persian Cooking: Persian-American Cuisine (2000, Abjad Book Designers
and Builders).
1 1/2 pounds lamb, veal or beef prepared according to recipe for basic
meat stew on
3 cups chopped, fried parsley
1 tablespoon dried mint
1 1/2 pounds small fresh whole mushrooms
3-4 tablespoons lemon juice
1 teaspoon liquid saffron
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups water
1. Sauté mushrooms and set aside.
2. Stir dried mint and fried parsley about 2 minutes over low heat.
3. Add to meat with mushroom, lemon juice, saffron and 1 1/2 cups water.
4. Cook over low heat for 15 minutes or until meat is tender.
Preparation time: 45 minutes
Serves 6-7 persons
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