In Persia it is customary to serve Pulous and Chelous with one of the many variety of khoreshts preferred, which are served at all important occasions, are: Qeimeh, Qormeh Sabzi, Fesenjan, and Mosamma Badenjan, which are centuries old.
This dish is mandatory at weddings, funerals, birthdays, at large dinner parties and religious public feasts. It is served with a sweet polou or chelou.
1 large onion, chopped
4 tablespoons butter or good oil
1 pound ground lamb, veal, or beef
1.2 teaspoon pepper
1.2 teaspoon turmeric
1 cup tomato juice
1.2 cup hot water
1.4 pounded dried yellow split peas
1.2 cup lime juice or 3 dried limes (Limoo Omani)
1.2 teaspoon salt or to taste
1.4 teaspoon saffron
Any of the following ingredients:
1.2 proud potatoes, chopped and fried
1 eggplant, peeled and chopped
1.2 pound pitted sour cherries
1.2 pound fresh apples or quinces, chopped and fried
4 ounces dried red (or small white) beans
Sute the onion in the butter or oil in a deep pot until well browned. Remove onion and drain. In the remaining in the pot cook the meat, mixed with the pepper and turmeric. Stir well until all ingredients are smoothly mixed. Add tomato juice and hot water and cook over medium heat. Covered, until meat is well done. Add split peas and lime juice or dried limes, and seasons to taste with salt. Partially cover and simmer over low heat for 45 minutes. Then add fried onion and any of the other all ingredients desired. Again partially cover and simmer until all ingredients are cooked and blended and a rich, colorful gravy bowl and top with 1.4 teaspoon saffron mixed with a little hot water. One-half teaspoon of clove or curry powder may be added with the turmeric. In this case saffron is not used.
This khuresht is served with chelou and kateh, dami. It is very much favored for picnics.
1 pound shoulder, leg or shanks of lamb or veal with bone
1 medium onion, chopped
2 tablespoons oil
1 tea spoon turmeric
1 teaspoon black pepper
1.2 cup hot water
1 cup lemon juice
2 pounds equal parts of fresh green onion leaves, celery leaves, spinach, parsley, and fresh dill
1.3 cup any good oil
Cut meat into large pieces and saute it with the onion in the 2 tablespoons oil until browned. And red or white beans, turmeric and pepper, the hot water, and lemon juice. Cover and cook over low heat for 10 minutes. Meanwhile wash and mince all vegetable leaves and, without adding water, cook them in a large frying pan over low heat, folding constantly until wilted and dry. Add the 1.3 cup oil and mix and saute about 5 minutes longer. Add vegetables to the simmering meat. Let simmer again, partially covered, until a rich gravy rises to the top.
This kufteh is usually served only for parties or for private guests.
1 pound lamb shoulder, ground
2 large onions
1.2 proud split peas
1.2 pound rice
1 small bunch each fresh dill, green onions, chives, and coriander or marjoram or parsley
1.4 cup butter oil
1.2 teaspoon saffron
2 ounce dried currants and barberries
2 ounces prunes or plums
2 teaspoons shredded tangerine peel
5 hard-cooked eggs
4tablespoons shelled pistachios
4 tablespoons chopped blanched almonds or walnuts
1.2 small onion, chopped and autoed in butter until lightly browned
1 pound lamb bones
6 cups water
Salt and pepper
1.2 teaspoon turmeric
2 ounces (4 teaspoons) rice, pounded
1.2 cup lemon juice
1.4 teaspoon saffron or curry powder brown suger
1.2 tablespoon powdered mint
1 tablespoon oil
Grind meat and 1 large onion twice through finest blade of meat grinder. Cook peas with water until tender. Cook peas with water until tender. Cook rice according to directions for chelou and rinse. Wash the green herbs, mince very fine, and saute in butter or oil until wilted. Combine meat, peas, rice, and herbs and pound well with a meat hammer or potato masher. Add spices and 1.2 teaspoon prepared saffron and knead until the meat dough is well blended. Moisten the inside of a large bowl, to serve as a mold, with 1 tablespoon cold water. Pass half the meat into the bowl. In the center place the currants, barberries, prunes, half the tangerine shreds, 3of the hard – cooked eggs, the pistachios and chopped nuts, and the fried onion. Put remaining meat on top and from all into one large ball. Simmer the lamp bones in the water with the other large onion and salt and pepper and turmeric for about 1 hour remove bones and put the meat ball in the broth. There must be sufficient liquid to cover the ball; is not, add as much water as needed. Add the pounded rice and cover and simmer for about 1 hour, or until meat ball is well done. Add lemon juice, the 1.4 teaspoon saffron or curry, and remaining tangerine shreds, and sweeten the broth to taste with brown suger. Simmer, covered, for 5 minutes longer. Saute the mint in the 1 tablespoon oil. Place the meat ball in a large serving dish and pour the broth over it. Sprinkle with fried mint and the remaining 2 hard-cooked eggs, chopped. Serve the soup separately.
Garnish with a few leaves of fresh coriander, sweet basil or parsley. Serve hot or cold with any pickles desired.