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

MEATBALLS
1	lb	Ground lamb or beef
1	md	(1/2 cup) onion, grated
1/2	ts	Salt
1/4	ts	Pepper
STEW
1	c	Raw rice, soaked in water for 1/2 hr & drained
1/2	c	Raw barley, soaked in water for 1/2 hr & drained
1/2	lb	Fresh spinach, chopped, OR
10	oz	Frozen chopped spinach, thawed & squeezed dry
1		Beet, cooked, peeled, & sliced thin
2	tb	Dried dill
1/4	c	Parsley flakes
2	tb	Dried leeks
2	tb	Dried mint
1	tb	Dried tarragon
1/4	c	Fresh coriander
1	c	Fresh beet greens, chopped (opt)
6	c	Water
2	tb	To 3 Tbsps lemon juice, to taste
2	ts	Sugar
1	ts	Salt

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

previous

next