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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:

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.


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