Posted in Dish

Persian lamb kidneys with tomato sauce

Lamb kidneys ( Gholveh) is a juicy,  very simple and inexpensive dish with tomato sauce that is prepared quickly.

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Ingredients
5 lamb kidneys
2 onions. Finely chopped
3 tomatoes, diced
2 Tbsp. tomato paste
3 potatoes, cut into the small cubes
Salt and pepper to taste
1 Tsp. turmeric
1 Tbsp. flour
Butter or Oil

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Preparation
Wash lamb kidneys, and cut into half. Slightly coat in the flour. Heat the oil in the pan, and fry each side for 2-3 minutes. Set aside.
Heat the oil in a pan and fry diced onions until slightly translucent.


Then, in a bowl with tomato paste, add salt- pepper, turmeric and 150 ml. water. Blend together. Pour tomato sauce and fried onions over the fried kidneys. Let it to cook for 5 minutes. Then add diced tomatoes. Cover the pan, and allow to cook over low flame for 10 minutes or until liquid is absorbed.


Meanwhile, fry chopped potatoes in the oil, add some salt and turmeric. Stirring occasionally until fried.
Serve the kidneys with fried potatoes and salad.

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خوراک قلوه گوسفندی با سس گوجه

خوراکی لذیذ که به آسونی تهیه میشه و هزینه ی زیادی هم نخواهد داشت.

مواد لازم

پنج قلوه ی گوسفندی

دو پیاز نگینی خرد شده

سه عدد گوجه فرنگی خرد شده

دو ق غ رب گوجه فرنگی

سه عدد سیب زمینی خرد شده

نمک و فلفل به میزان نیاز

یک ق چ زردچوبه

یک ق غ آرد

کره یا روغن مایع

طرز تهیه

قلوه ها را شسته و از وسط دو نیم کنید.سپس قلوه ها را در آرد به صورت سطحی بغلطانید. روغن یا کره را در تابه گرم کنید و هر طرف قلوه ها را برای 3-2 دقیقه سرخ کنید.

پیاز های خرد شده را نیز در تابه تفت دهید تا کمی رنگ آنها تغییر کند. سپس در یک پیاله با رب گوجه فرنگی- نمک – فلفل- زردچوبه و 150 میلی لیتر آب را اضافه کرده و با هم مخلوط کنید. سس آماده شده و پیاز های سرخ شده را روی قلوه ها بریزید.

بگذارید برای 5 دقیقه روی حرارت باشد. سپس گوجه فرنگی های خرد شده را نیز بیفزایید. در تابه را گذاشته و خوراک قلوه را با حرارت ملایم و به مدت 10 دقیقه بپزید یا تا زمانی که آب سس به خرد خوراک رفته باشد.

در همی حین. سیب زمینی های خرد شده را با نمک و زردچوبه مخلوط و در روغن سرخ کنید و با با خوراک قلوه و سالاد میل کنید.

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Author:

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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