Saffron Bichagh Gheyme Mince Recipe
ingredients :
- Chopped lamb = 400 g
- Medium onion = 4 pcs
- Eggs = 4 pcs
- Almond slice = 1/2 cup
- Saffron mixed with hot water = 1/2 teaspoon
- Grape leaves = 2 pcs
- Water = 1 liter
- butter = 100 grams
- Lemon juice = 1 spoon
- Sliced spices (curry, pepper, turmeric, cinnamon, levigated lemon and salt) = to the extent necessary
Instruction :
Slice the onions and make a little butter to make it golden.
At this point, add the meat and the leaves of the booze and continue to stir until the meat juice is pulled.
Add some spice and then re-weat, then add water and allow the meat to cook.
Soak the almond slices for about two hours in the water, then rinse and add a little butter in the butter and add saffron to the cooked meat. When the amount of stew water is as desired, we test the taste, salt and spice.
We then cut eggs each one on the stew and sprinkle a little saffron on the yolks and then close the egg to the eggs, pull it out in the bowl and feed it with hot onion.
Points :
You can feed the stew with a saffron saffron, you can also put eggs out and place the cider on the stew.
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