Skip to main content

Featured Post

فهرست ممتازترین دستورهای کافه شمشیری

اینجا چکیده ای از بهترین دستورهای سایت به زعم نگارنده رو داریم. آرشیو فخمیه سایت، چون صدفی پر در، حاوی دستورهای بی شماری هست و لذا انتخاب این لیست برای بنده بسیار سخت بود. معیار گزینش، یادآوری لذت چشایی بنده پس از صرف غذای مورد نظر و استقبال عمومی خوانندگان از دستور مورد نظر بود. اگر دستور دیگه ای طی این سالیان دراز نظر شما رو جلب کرده، وارد منوی ثابت شما شده، و یا خاطره خوشی برای شما خلق کرده همین جا کامنت بدید و سایرین رو از این مهم مطلع سازید.  1)انواع  خوراک با گوشت بره: i.ماهیچه، ران،  یا شانه بره:  باقالی پلو با ماهیچه گوسفند آبگوشت کشمیری رون بره پروونسال به روش سو-وید شونه گوسفند با نخود و آب انار ران گوسفند تنوری بریونی (غذای اصفهانی) مدرن~تلیت کشک نوین ماهیچه گوسفند بِرِیز شده در شیر ii.گوشت بره چرخ کرده: کوفته بره با ادویه جات معطر و سس ارده و لیمو

Modern persian cuisine case 3: Dark cherry stew

 Traditionally, this stew is made with sour cherries and without buzz. As a result, it has a vivid red velvety color and the flavor of balanced sour and the sweet; acquired by added sugar. My main issue with the old stew is loss of cherry goodness and overpowering of acidity from sour cherries. This new stew however, has a much more sophisticated flavor profile acquired from the buzz, spices and mainly cherries. To balance with the sweetness of cherries, I add barberries with their unique sharp tart sourness; I gave some detail for barberries in a previous post. I never tried this but I feel that barberries could be replaced by dried cranberries in case they are not accessible. And finally, I used Shiraz in my new recipe cause nothing is more Persian than that!. Shiraz a city in central Iran and is capital of a state called Persia!. The seeds of this particular grape was taken to other countries and being cultivated. Here is what you will need:



 Ingredients:                                           
250 gram beef shoulder, diced
salt, pepper, garlic powder
1 pod of star anise
5 whole allspice grains
1 TSP flour
1 cup mirepoix vegetables finely chopped
2 TBSP Dark Cherry and barberries each
1 cup Shiraz
1 cup beef stock
1 TBSP Kirsch(optional)
1 cup of dark cherries, seeded
1/2 cup of barberries
2 TBSP rich saffron solution
To garnish
Cherry, pistachio and almond flakes


Brown the beef in a heavy pan or skillet.
 Season with salt, pepper and garlic powder
 Add the spices:
Sift the flower into the pan and make kind of a roux:
Add the mirepoix:
To infuse flavors, add some Cherries and barberries according to the recipe:
Add the Shiraz, stock and kirsch(If you wisely chose to use):
Cover and cook for an hour over low heat: Mean while, add cherries and berries to a second pan and bring to a boil cook for 20 minutes:
Blend the cherry mixture:
And strain:
Add the saffron to the sauce and simmer to make sure that the sauce is not cold:
Pull the star anise and allspice grains of the beef pot and add the sauce to the beef and simmer for five minutes:
If you fancy fruitiness, lightly saute some cherries, pistachio nuts and almonds in a pan and use as the garnish.

Comments

Anonymous said…
Nice site, nice and easy on the eyes and great content too.