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Dolmeh Kalam
(Stuffed Cabbage
Leaves with Sweet-
Sour Sauce)
Serves : 6
Ingredients:
18 cabbage leaves
225 ml water
750
g
finely ground beef or lamb
60
g
onions, finely chopped
60
g
short grain rice
60
g
finely chopped parsley
30
g
finely chopped coriander
5
g
turmeric powder
5
g
salt
3
g
freshly ground black pepper
115
g
brown sugar
115 ml cider vinegar
Method:
Separate leaves from head of
cabbage. Larger leaves may be
halved and counted as 2. Blanch
in a large pot of boiling water
for 5 minutes until limp – do not
overcook. Drain in a colander.
Cut out thick section (ribs), only
removing lower portion. Keep
aside. Combine ground meat with
onions, rice, herbs and turmeric.
Add salt and pepper. Divide
mixture into 18 portions. Place
filling on base of cabbage leaf.
Roll once, fold in sides and roll
up into a firm package. Repeat
with remaining portions. Line
a casserole dish with cabbage
trimmings or well-washed outer
leaf. Pack rolls in close together
in layers. Add water and place
a heavy plate over rolls. Cover
and cook on 1000 W for 18 to
20 minutes. Blend sugar and
vinegar, and pour over rolls. Tilt
dish to blend liquids. Cover and
cook for 14 to 16 minutes on
600 W. Serve with chelou or flat
bread.
Halvaye Shir
(Milk Pudding)
Serves : 5-6
Ingredients:
60
g
ghee or unsalted butter
115
g
ground rice
340 ml milk
60
g
granulated sugar
15 ml rose water
2-3
g
cardamom, ground
60
g
chopped blanched
almonds or pistachios nuts
Method:
Heat ghee or butter in a casserole
dish on 1000 W for 2 minutes. Add
ground rice and cook on 1000 W
for 2 to 3 minutes, stirring often. Do
not allow rice flour to colour. Add
milk and cook on 1000 W for 3
minutes, stirring after each minute
until thick and bubbling. Blend in
sugar, rose water and cardamom
to taste. Cook on 1000 W for 10
seconds. Pour into small bowls,
sprinkle with nuts and serve
warm or at room temperature.
Alternatively pour into a lightly
buttered 20 cm (8 inch) square
cake pan and sprinkle with nuts.
Leave until cold. Cut into squares
to serve.
Persian Recipes
Shir Berenj
(Rice Pudding)
Serves : 6
Ingredients:
120
g
short grain rice
340 ml hot boiling water
900 ml milk
pinch salt
60
g
granulated sugar
10-15 ml rose water
3
g
cardamom, ground
honey for garnish, (optional)
Method:
Rinse rice and place in a casserole
dish with boiling water. Cook
covered, cook on 1000 W for 8
minutes or until water is absorbed.
Stir in milk, add salt and cook on
1000 W for 15 minutes, stirring
after every 3 minutes until pudding
is thick. Take care that it does not
scorch. Add sugar, rose water and
cardamom. Mix well. Serve warm
or chilled in small bowls garnished
with honey.
Dolmeh Kalam