Onion Soup - Panasonic NN-G335WF Operation Manual And Cookbook

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Persian Recipes
Eshkaneh

(Onion Soup)

Serves : 5-6
Ingredients:
300 g onions, sliced thinly
75 g ghee
75 g plain flour
115 g finely chopped walnuts
3 g turmeric powder
1.2 litre water
115 ml lemon juice
115 g brown sugar
10 g salt
3 g freshly ground black pepper
2 eggs
Nano Dok for garnish
Method:
Heat a little ghee in a casserole dish
on HIGH for 2 minutes. Add half of
onion slices and cook on HIGH for
8 minutes until brown. Remove and
keep aside for garnishing. Take
remaining ghee along with the rest of
the onions. Cook on HIGH for 4
minutes. Stir in flour and cook on
HIGH for 3 minutes until flour is
golden. Add walnuts and turmeric
powder, and stir. Cook on HIGH for
10 to 20 seconds. Stir in water and
cook on HIGH for 6 minutes until
thickened and bubbling, stirring after
every 2 minutes. Cover and simmer
on MEDIUM for 10 minutes. Add
lemon juice, sugar, salt and pepper
to taste. Cover and simmer on
MEDIUM for 2 minutes. Beat the
eggs lightly and pour into the dish
slowly, stirring gently until eggs set in
shreds. Garnish with reserved
browned onions and Nano Dok.
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Khoreshe Alu (Prune
and Meat Sauce)
Serves : 4-5
Ingredients:
750 g boneless lamb or beef
60 g onions, chopped
15 g ghee or oil
3 g turmeric powder
pinch cinnamon powder
340 ml water
10 g salt
3 g freshly ground black pepper
225 g prunes
10 ml lemon juice
15 g brown sugar
Method:
Trim meat and cut into 2 cm (3/4
inch) cubes. Keep aside. Combine
onions and oil in a casserole dish
and cook covered on HIGH for 3
minutes. Add meat, turmeric powder
and cinnamon. Cook on HIGH for 6
minutes, stirring after every 2
minutes. Add water, salt and pepper.
Cover and cook on MEDIUM for 25
minutes. Rinse prunes if necessary
and add to meat with lemon juice
and sugar. Cook on MEDIUM for 25
minutes till meat is tender. Serve hot
with chelou.
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Kukuye Sibzamini
(Potato Omelet)
Serves : 4-6
Ingredients:
500 g potatoes
120 g onions, grated
5 g turmeric powder
10 g salt
3 g freshly ground black pepper
6 eggs
60 g ghee
Method:
Place potatoes in a deep casserole
dish and cook on HIGH for 10
minutes. Remove skins and mash
well. Blend in onions, turmeric
powder, salt and pepper. Leave until
cold. Beat the eggs and stir
gradually into potato mixture. Blend
thoroughly. Heat the ghee in a
casserole dish on HIGH for 3
minutes. Pour in egg-potato mixture
and cook on HIGH for 6 minutes or
till slightly set. Let it stand for 5
minutes. serve cut in wedges.
- En-34 -
Kukuye Sibzamini