Persian Cuisine
Gholveh (Kidney)
Ingredients: (4 servings)
- sheep kidneys, 4
- butter, 100 grams
- taraggon, 100 grams
- lime juice, 2-3 spoonfuls
- flour, one teaspoon
- parsley, 50 grams
- salt
- black pepper
Directions:
Cut kidneys in half and carefully remove the skin and the veins inside. Wash kidney halves and dry. Wash taraggon and parsley, and chop finely. Melt butter in a pan. Fry kidney halves in butter for a few minutes. Add flour and fry for a few more minutes over medium heat.
Add a cup of hot water, salt and black pepper and cook over low heat for about 5 minutes. Add lime juice and tarragon and cook for another 2 minutes. Sprinkle parsley over kidney halves and serve with Iranian or middle eastern bread.
Roxana & Farzin Mokhtarian
Jan 2004
