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Title: Oshe Anor (Rice, Barley, Herbs, with Meatball
Categories: Meat Israel Jewish Persian
Yield: 8 Servings

MEATBALLS
1lbGround lamb or beef
1md(1/2 cup) onion, grated
1/2tsSalt
1/4tsPepper
STEW
1cRaw rice, soaked in water for 1/2 hr & drained
1/2cRaw barley, soaked in water for 1/2 hr & drained
1/2lbFresh spinach, chopped, OR
10ozFrozen chopped spinach, thawed & squeezed dry
1 Beet, cooked, peeled, & sliced thin
2tbDried dill
1/4cParsley flakes
2tbDried leeks
2tbDried mint
1tbDried tarragon
1/4cFresh coriander
1cFresh beet greens, chopped (opt)
6cWater
2tbTo 3 Tbsps lemon juice, to taste
2tsSugar
1tsSalt

OSHE ANOR (Rice, Barley, Herbs, With Meatballs)

The Persians have no fear of herbs in quantity or variety, as is exemplified in this stew or gruel. Combined w/rice & barley, intensified w/small meatballs, this dish is a fine family-style preparation. It is essentially fat free & can be vegetarian if meat is omitted.

1. Mix meatball ingreds together & prepare small meatballs abt 1-1/2 inches in diameter. Set aside.

2. Put all stew ingreds into a pan large enough to hold everything, & bring to a boil. Mix well, reduce heat to low, cover the pan, & cook for 1/2 hr, stirring now & then to prevent sticking. Add meatballs, one at a time, to simmering gruel and cook over low heat for another 1/2 hr. Serve warm in bowls as a thick stew.

VARIATION: Fresh pomegranate juice is traditional flavoring, providing color & a slightly astringent flavor. When this is available use 1/2 cup fresh juice instead of lemon juice & sugar, If you have to extract juice from fruit, you will have seeds left over to use. Put seeds & 1 cup of warm water into a blender and process for 1 min. Strain milky liquid, know as pomegranate milk, discard pulp, & add milk to rice herb mixture.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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