{"id":3599,"date":"2023-07-03T19:38:40","date_gmt":"2023-07-03T19:38:40","guid":{"rendered":"https:\/\/peykmagazine.com\/en\/?p=3599"},"modified":"2023-07-03T19:38:40","modified_gmt":"2023-07-03T19:38:40","slug":"persian-beef-cutlet","status":"publish","type":"post","link":"http:\/\/peykmagazine.com\/en\/2023\/07\/03\/persian-beef-cutlet\/","title":{"rendered":"Persian Beef Cutlet<\/strong>"},"content":{"rendered":"

Nush-e Jan<\/span><\/h4>\n

From <\/span>The Joy of Cooking<\/i> by Pari Ardalan Malek
\n<\/span>Summertime is here and it\u2019s a good time to make some food for picnics!<\/p>\n

Persian Beef Cutlet\u00a0<\/span><\/b><\/span><\/h3>\n

Preparation time: 2 hours
\n<\/span>Servings: 15 medium-size patties<\/p>\n

\"\"<\/p>\n

Ingredients<\/b><\/span>: 1 pound lean ground beef; 3 medium potatoes; 1 potato, grated; 1 medium onion, grated; \u00bd teaspoon baking soda; 1 egg + 1 egg yolk; \u00bd teaspoon turmeric; \u00bd teaspoon cinnamon; 1 teaspoon liquid saffron; \u00bd teaspoon salt; \u00bc teaspoon pepper; 2 cups bread crumbs; oil for frying<\/p>\n

Directions<\/b><\/span>:<\/p>\n

1- Boil potatoes until thoroughly cooked (about 30 minutes), then peel.
\n2- Place ground beef in a large bowl, then while still warm grate potatoes on top of beef.
\n3- Add all remaining ingredients, except bread crumbs, and mix well, kneading thoroughly.
\n4- Blend mixture in a food processor for 3 minutes, then refrigerate for at least 1 hour (preferably overnight).
\n5- In a large frying pan, warm oil.
\n6- Roll meat mixture into balls (slightly larger than golf balls).
\n<\/span>7- On a wooden cutting board, spread bread crumbs and roll balls in crumbs.
\n8- Flatten each ball on the board, forming into 1\/3 inch thick, oblong shaped patties, with one slightly pointed side about 4 inches long (both sides should be covered with bread crumbs).
\n9- In the skillet, fry each cutlet until golden on both sides (about 7-8 minutes).<\/p>\n

Note<\/b><\/span>: Cutlets may be made in advance and reheated or served cold. They also freeze well. Cutlets are popular for lunch and as a mid-afternoon snack, served with fresh tarragon, mint, and basil.<\/p>\n

Summer Berry Mousse<\/b><\/span><\/h3>\n

Preparation time: 1 hour
\nServings: 10\u00a0<\/span><\/p>\n

\"\"<\/p>\n

Ingredients<\/b><\/span>: 32 ounces plain yogurt, drained in cheesecloth; 1 \u00bd cups whipping cream; 1 \u00bd cups raspberries; 1 \u00bd cups blackberries; 2 packages unflavored gelatin; \u00bc cup boiling water; 1 \u00bd cups crushed Graham crackers; \u00bd cup butter<\/p>\n

Directions<\/b><\/span>:\u00a0<\/span><\/p>\n

1- Mix crushed crackers and butter and line a greased 9-inch springform pan.
\n2- Whip cream and mix with thick yogurt.
\n3- Soften gelatin in boiling water, cool slightly, and add to the cream mixture.
\n4- Puree three fourths of the berries in a food processor and add the gelatin mixture.
\n5- Spoon out the contents of the bowl on top of the crust and even out the top.
\n6- Refrigerate for eight hours.
\n7- Remove pan ring and place on platter.
\n8- Garnish with additional whipping cream and berries and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"

Nush-e Jan From The Joy of Cooking by Pari Ardalan Malek Summertime is here and it\u2019s a good time to make some food for picnics! Persian Beef Cutlet\u00a0 Preparation time: 2 hours Servings: 15 medium-size patties Ingredients: 1 pound lean ground beef; 3 medium potatoes; 1 potato, grated; 1 medium onion, grated; \u00bd teaspoon baking<\/p>\n","protected":false},"author":2,"featured_media":3512,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"two_page_speed":[],"footnotes":""},"categories":[65],"tags":[],"class_list":["post-3599","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nooshe-e-jaan"],"yoast_head":"\nPersian Beef Cutlet - Peyk Magazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/peykmagazine.com\/en\/2023\/07\/03\/persian-beef-cutlet\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Persian Beef Cutlet - Peyk Magazine\" \/>\n<meta property=\"og:description\" content=\"Nush-e Jan From The Joy of Cooking by Pari Ardalan Malek Summertime is here and it\u2019s a good time to make some food for picnics! 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