➡️ This is an easy recipe, you only need to prepare the marinade for meat the night before.

Ingredients | 2-3 servings

• 500g / 17.6oz Meat (lamb or veal) chopped 2inch/5cm
• 1 small Pomegranate (possible sour or less mature)
• 70g /2.4oz crushed Walnuts
• 1 grated Garlic
• bunch of Chopped Parsley
• 1 sliced Onion
• salt (to taste)

Preparations of Marinate

Night before:

– In food processor crush the walnuts

– Chop the meat into the 2inch/5cm pieces.

– Peel a pomegranate and crush the seeds in a bowl with a masher to extract the juice.

– Mix meat, pomegranate (seeds and juice), grated garlic, parsley, sliced onion, walnut paste, salt and pepper in a bowl. Cover with a foil and put the marinate in fridge for the next day or at least 6 hours.

Next day

⏳ 30 minutes before grilling, remove the sour kebab from the fridge. (the meat shouldn’t be very cold for grilling)

➡️ Based on your barbecue dimensions add meat to the skewers. Mine was: max 3 – 4 pieces per skewer.

Grill each side for 3-4 mins and it’s done!

Notes

• If you are using wooden skewers make sure they are soak them in water to avoid burnings (keep them in water for 1 hour at least before grilling)
• The sourness of pomegranate makes the meat tender.
• Serve the kabab torsh with basmati rice kateh style and a bit of melted butter, sumac and raw onions.

Noosh-e-jan (in persian: Buon appetite) ☺️

The post Sour kebab – Kabab torsh appeared first on Foodcraftz.

Check out the: recipe of risotto alla milanese

Ingredients | 2 servings

• 2 veal cut of ossobucos
• Sage & Rosemary & Garlic
• 1 cup Italian soffritto veggies (carrot, celery, and onion)
• 2-3 tbsp of Wheat flour (for coating the meat)
• 1/2 cup White wine
• 1/2 cup Tomato puree/passata
• 1 knob of butter
• Extravirgin Olive Oil
• Chopped Parsley
• Salt and black pepper

Ingredients for risotto

• 150g/5.2oz Arborio or Carnaroli rice
• 2 knobs of Butter
• 50g grated Parmesan
• 1/2 cup white Wine
• 300g/10.5oz Broth
• half Onion (grated)
• a pinch of Saffron

Preparation

Choose a thick pot like a dutch oven to cook ossobuco.

– Sauté aromatic herbs in a bit of olive oil and butter.

– Coat the meat in flour.

– Cut vertically the skin around meat 3-4 cuts per each (it facilitates the cooking process and meat stays flat)

– Place the meat in the hot pot, fry till the surface becomes golden.

– Pour in, wine. Wait till it evaporates.

– Add the Italian soffritto (diced: carrot, celery & onion) veggies and stir fry.

– Add the tomato puree/passata

– Mix the ingredients & pour in water (2-3 cups), cook for 2 hours on low heat.

➡️ Some use vegetable broth for more taste but since we are using Italian soffritto and big pieces of meat at the end of cooking, the taste will be great without any added broth.

– Stir once in a while, to avoid it sticks to the bottom

After 2 hours the ossobuco will be ready!

start to cook the saffron risotto 20mins before the ossobuco finishes cooking.

A quick recipe for Saffron Risotto:

⒈ In a small cup pour boiling water on a pinch of ground saffron. put it aside. ⒉ Grate half of onion in a pan, ⒊ Add risotto rice and toast it, ⒋ Add wine, when evaporates, ⒌ Pour in meat broth gradually and while the rice is absorbing stir continuously, ⒍ After 14-16 mins depends on how you like the risotto “al dente” 7. Pour in saffron water, stir for 1 minute then 7. Turn off the heat 8. Add parmesan cheese & butter and do “mantecazione” (mix lively) so you’ll have a creamy risotto. (see the step by step recipe of risotto)

Ossobuco is ready to be served

Notes

• Many restaurants in Milan, serve the ossobuco beside the risotto, but I suggest to place the ossobuco on a “bed” of risotto so all the flavors from meat goes in the risotto.
• Osso means bone and buco means hole. That’s why the bone marrow should be visible in the dish.

Spread the creamy risotto layer as a base.

Place the juicy ossobuco on top.

Buon appetito ☺️

The post Ossobuco with Saffron Risotto or Milanese risotto appeared first on Foodcraftz.