Ingredients: (4 servings)
sheep kidneys, 4
butter, 100 grams
taraggon, 100 grams
lime juice, 2-3 spoonfuls
flour, one teaspoon
parsley, 50 grams
Cut kidneys in half and carefully remove the skin and the veins
inside. Wash kidney halves and dry. Wash taraggon and parsley,
and chop finely. Melt butter in a pan. Fry kidney halves in
butter for a few minutes. Add flour and fry for a few more
minutes over medium heat.
Add a cup of hot water, salt and
black pepper and cook over low heat for about 5 minutes.
Add lime juice and tarragon and cook for another 2 minutes.
Sprinkle parsley over kidney halves and serve with Iranian
or middle eastern bread.
Roxana & Farzin Mokhtarian