friederike's Reviews
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In a Persian Kitchen: Favorite Recipes from the Near East
By Maideh Mazda
Tuttle Publishing - 1989
Khoreshe Alu / Prune Sauce : page 88
Quite nice in taste, although unfortunately the meat was dry (my fault or the butcher's), and really easy to make. Basically you fry onion, cubes of beef and a few spices, add water and a little lemon juice and let it simmer.
One thing that went wrong was that the butcher told me the meat only needed to simmer for 20 min instead of 35 min, but I had already added the water before I had realized that in that case it would have been smarter to reduce the amount of water. So I left off the lid for about 10 min. It's very well possible that this caused the meat to dry out (though it was at all times covered by water), or that the temperature was too high; also, I've learned in the past that the butcher's advice isn't always 100% correct either. In any case, looking back I just should have let it simmer covered, and then do what I ended up doing anyway: remove the meat and prunes, bring the sauce to a boil and add a water-cornstarch-solution.
Served with Pilau and Grilled Vegetables with Za'atar Vinaigrette.
useful (0)