KHORESHT MAST ESFAHANI

     "Beef Yogurt"

• 1/4 lb (113g) Beef Neck
• 5 Tbsp Plain Yogurt
• 1/4 Tsp Saffron
• 1 Small Onion
• Turmeric
• 1 Egg Yolk
• 1/2 Cup Sugar

PREPARATIONS:

1- Soak the zafran (saffron) in boiling water for 30 minutes.
2- Boil 3-4 Cups of water.

DIRECTIONS:

1- Place the beef in a pot. Cut the onion in half and put it in the pot.
2- Add turmeric and pour in boiling water until it covers the beef, cover the pot with a lid.
3- Simmer the pot over low heat for 45 minutes (until beef is fully cooked).
4- Shred and mash the beef with a hand blender.
5- Beat the egg yolk in a pot.
6- Add the sugar (1/2 cup) to the pot and stir.
7- Add 5 tbsp of plain yogurt (Add more yogurt if the mixture is still thick) and blend thoroughly until well mixed.
8- Heat the pot over low heat and keep stirring.
9- Continue stirring until the mixture becomes creamy.
10- Add the mashed beef to the pot and continue stirring until well mixed.
11- Add the saffron to the pot and continue stirring until well blended.
12- Leave the mixture at room temperature until it cools down then place it in the refrigerator.
13- Serve cold. Decorate with pistachios and dried barberries.

Kotlet

Ingredients: (6 servings)
lean ground lamb or beef, 500 grams
small potatoes, 500 grams
medium eggs, 3-4
medium onions, 2-3
chopped parsley, 2 spoons
bread crumbs, one cup
cooking oil
Salt
Black pepper

Directions:
Boil potatoes for 15-20 minutes over high heat until they soften,
then peel and mash them. Peel and grate onions. Add to potatoes
with eggs, salt, black pepper, parsley, and meat. Mix well until
the mix is quite even.

Remove balls from the mix about 4-5 cm in diameter. Spread bread
crumbs on a flat surface. Roll each ball in bread crumbs until
it is fully covered. Shape the ball into an ellipse with a
thickness of 1 cm.

Heat up cooking oil in a frying pan. Fry each kotlet over medium
heat on both sides until golden. Serve with parsley, sliced
tomatoes, and flat bread.

source: anvari

Khoresht Fesenjaan

Ingredients: (6 servings)

Chicken pieces, 1-1.5 kgs
Ground walnuts, 500 grams
3-4 onions
Pomegranate juice, 3-4 glasses (or 4-5 spoons of pomegranate paste)
Sugar, 2-3 spoons
1/2 cup of cooking oil
Salt

Directions:

Peel onions and slice thinly. Fry in oil until slightly golden. Wash chicken
pieces and fry in onions until color changes. Add 3 glasses of hot water
and bring to boil. Turn heat down and let boil slowly for about 30 minutes
adding more hot water if needed.

Add salt, ground walnuts and pomegranate juice or paste (if using
pomegranate paste, add 2 more glasses of hot water and bring to
slow boil). If pomegranate juice or paste is sour, add some sugar
to the khoresht.

Care should be taken to cook the khoresht long enough so that the oil in
walnuts comes out and the mix becomes quite thick. Khoresht fesenjan should
be served with white rice.


source: .anvari

Ab-Goosht

Ingredients

2 lamb shanks
4 lamb necks
2 medium onions
1/2 cup chickpeas, soaked over night
1/2 cup white beans, soaked over night
1 tsp turmeric
2 Persian limes
2 tbsp tomato paste
4 tomatoes
3 potatoes
2 tsp cinnamon
salt & pepper

Wash and pat dry meat. Season with salt and pepper.

 Rough chop onions and place in a heavy pot.Add meat on top.

 

Make a hole in the Persian Limes and add to the pot along with the beans. Add turmeric, cinnamon, and 9 cups of water. Cover and cook on medium for 2 hours. If you forgot to soak your beans overnight see this tutorial on How to Quick Soak Beans.
During this time period make sure to check the pot and remove any foam that might surface. I was fortunate there was no foam on mine.

Add tomato paste and mix well. Then add fresh tomatoes.
Add potatoes and adjust seasoning.  You will need a good amount of salt due to the beans and potatoes.  Cover and cook everything for another hour.

Once done, place a colander over a bowl. Remove meat and place in colander.  Separate meat from the bones and discard bones. Some like to remove the morrow from the bones and add it to the soup or meat. Up to you if you want to do that or not!
 Empty the content of the pot in the colander.

 Return the broth to the pot and adjust seasoning if needed.  With the meat masher mash meat, beans, potatoes, and tomatoes.

 This is how your end product should look like once the solids have been mashed. Taste for seasoning and add more if needed.
The mashed meat and soup are served separately.
The soup is eaten first. To kick up the soup a notch many put a few pieces of Persian bread in it. It’s simply divine!
The mashed meat is enjoyed with Sabzi, Persian herbs, fresh lime, and bread.
I have to confess that the Sous Chef didn’t particularly care for this dish. I secretly rejoiced because this meant that I was going to have the leftovers all to myself! I enjoyed every bite of it!!!

  source: mypersiankitchen