Free Recipe Persian Pot Roast

Recipe Type: D Recipes

Recipe Preparation: bake

Cooking Ingredients for Persian Pot Roast Recipe

1 tb Walnut oil
2-3/4 lb Rump roast; trimmed of all
-fat
2 lg Onions; abt 3/4 lb, slice,
-separated into rings
2 Cloves garlic; thinly sliced
1 ts Ground cinnamon
1/4 ts Ground ginger
1 ts Grated orange zest
6 lg Plum tomatoes; abt 1 1/2 lb,
-seeded and chopped
1-1/2 c Beef stock
1 tb Ground walnuts; for garnish
Freshly ground pepper; to
-taste
Seeds from 1 large
-pomegranate, abt 1/2 lb

Persian Pot Roast Preparation

Preheat oven to 325F (165C). In a heavy flameproof casserole or Dutch oven with a lid, heat oil over medium heat. Add rump roast; brown on all sides. When roast is brown, pour off all fat and pan juices. Scatter onion and garlic slices around roast. Season n with cinnamon, pepper, ginger, and orange zest. Add tomatoes and stock. Bring to a simmer. Cover and bake until meat is fork tender, about 2 1/4 hours. Turn meat and baste with pan juices 2 to 3 times during cooking time. When roast is done, remove meat from casserole; keep warm. Skim any fat from the pan juices. Return casserole to stove. Bring to a boil over medium-high heat and cook until reduced by half. Pour sauce through a sieve, pressing solids to extract their flavor and thicken the sauce. Return strained sauce to casserole. Discard solids. Add pomegranate seeds to sauce. Simmer until heated through. Transfer roast to a carving board and slice against the grain into 1/4-inch (.75 cm) slices. Arrange slices on a heated serving platter. Nap with sauce. Sprinkle with ground walnuts. (Making 12 servings) Per serving: calories, 198 protein, 22 g carbohydrate, 9 g fat, 8 g (calories from fat, 36%) dietary fiber, 1 g cholesterol, 64 mg sodium, 46 mg potassium, 454 mg Exchanges: 3 medium-fat meat, 1 bread/starch Joslin Diabetes Gourmet Cookbook Volume 01 Number 176 by Reggie Dwork <reggie@reggie.com> on Oct 28, 1997

Cooking Temperature:

Recipe Serves: 12

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