Persian Pot Roast Recipe
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Persian Pot Roast
1 tbsp walnut oil
2 3/4 lb rump roast, trimmed of all fat
2 large onions, abt 3/4 lb separated into rings
2 cloves garlic, thinly sliced
1 tsp ground cinnamon
1/4 tsp ground ginger
1 tsp grated orange zest
6 large plum tomatoes, abt 1 1/2 lb seeded and chopped
1 1/2 cups beef stock
1 tbsp ground walnuts, for garnish
freshly ground pepper, to taste
seeds from 1 large pomegranate, abt 1/2 lb
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
Posted to RecipeLu by Reggie Dwork on Oct 28, 1997. |
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Diet tips
If you really want to drop a dress size and develop your all round healthiness, then, as any dietician will tell you, you ought to follow a meticulously planned balanced dietary regime. In a perfect world, this ought to incorporate 5 portions of grains, cereals and vegetables daily and also take in the optimum mix of fat, carbohydrates and protein.
In planning a diet, the important thing is to also endeavour to regulate your intake of refined carbohydrate, fat and salt.
When starting a weight loss program, people far too often focus on department store and branded food items sold as 'low-fat'. This is often a mistake, given that a food may be reduced in fat, but whilst still remaining contain far too much carbohydrates and calories.
Drink more water. We all need water , it is important for our good health and is void of fat and calories. It is also good in that it fills the dieters stomach and helps decrease sensations of hunger. Some medical experts claim that you should drink as high as 6 glasses of water every day.
Rather than concentrating on those foods that you should remove from your daily routine, focus on the good foods that you should add to your weight loss program. If one can bring in the recommended amount beneficial pulses and vegetables into your daily routine, you will be delighted to find that you feel more full and have a significantl;y lower probability of being seduced by those unwholesome mid-afternoon chocolates.
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