Gholveh



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

F.Mokhtarian@ee.surrey.ac.uk