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Persian (Iranian) food is magnificent. It is more aligned with the foods of India than Middle Eastern food, but it is unique to itself as well. I made this recently to rave reviews. Don't eat lamb? Substitute chicken.
Ingredients
1/2 bunch fresh parsley leaves picked (about 2 cups)
4 sprigs fresh mint, leaves picked (about 1 cup)
1 shallot roughly chopped
Zest and juice of 1 Meyer lemon (or more to taste)
2 cloves garlic
1 pound ground lamb
1 teaspoon baking soda
Kosher salt and freshly ground black pepper
Olive oil for greasing and drizzling
4 tablespoons pomegranate molasses
2 teaspoons stone-ground mustard
1/2 teaspoon Rain's Choice pure vanilla extract
Instructions
In a food processor, combine the parsley, mint, shallot,
lemon zest and garlic and pulse until finely minced. Add the mixture to
a bowl with the ground lamb, baking soda and salt and pepper. Knead
until the mixture turns sticky, looks like a piece of knitted fabric, and
holds its shape.
To Make as Kebabs
Scoop out a small ball of meat and shape it into a fat cylinder. Thread
a skewer through the middle lengthwise, and smooth the meat down
the skewer until it's even all the way down. Repeat with rest of the
meat mixture. Put the kebabs on an oiled baking sheet and drizzle with
a little more oil. Combine the pomegranate molasses, lemon juice,
mustard and vanilla in a small bowl. Set aside.
Light a grill or heat a grill over medium-high heat.
Arrange the kebabs on the hot grill, turning every 2 to 3 minutes,
generously brushing with the pomegranate mixture. Cook the kebabs
until browned, about 6 minutes.
To Make As Meatballs or Patties
Make small balls of meat or create into patties. Place on an oiled
sheet and drizzle with more oil. Combine the pomegranate molasses,
lemon juice, mustard and vanilla in a small bowl. Set aside.
Saute meatballs or patties in a heavy sauté pan. Drizzle with
pomegranate mixture. Cook just until the level just tender, about 3
minutes on each side for medium patties and until cooked through for
meatballs.
Serve with Chelo (Persian Rice).
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