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(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

Purchase this book from amazon.com

* Back to "Persian cooking" recipe index

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