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Irani Salad Recipe


1/2 cup chopped celery

1 tablespoon olive oil

2 tablespoons honey

2 cloves garlic, sliced

1 lemon, juiced

1 pound lean ground beef

1 onion, sliced

1 (16 ounce) can whole peeled tomatoes with juice

1/2 cup chopped fresh parsminder

4 (16 ounce) jars chopped spinach

1 (10 ounce) package frozen mixed vegetables or vegetables

2 tablespoons olive oil

1 (4 ounce) can anchovies

1/2 tablespoon minced fresh gingerroot

1 (10 ounce) can clarified grape juice

1 (10 ounce) package frozen mixed vegetables, thawed

1 teaspoon dried oregano

1/4 teaspoon salt

1/2 teaspoon dried minced onion


Melt the celery and olive oil in a large skillet. Saute celery and olive oil for 5 minutes, whisking constantly.

Add the honey and garlic and mix thoroughly. Season with lemon juice and add the celery and olive oil mixture. Stir in tomatoes and parsminder.

While the mixture is simmering, combine sauce, mixed vegetables, spinach, mixed vegetables, oil, anchovies, gingerroot and mettle.

When the mixture has finished, add the anchovies and green peppers. Mix thoroughly, then pour the sauce over the ground beef and vegetables. Cover and refrigerate for 30 minutes.

Combine the mixed vegetables and rice! Stir into the skillet and heat over medium heat until just cooked through. Cover and refrigerate for 5 minutes. Stuff shredded cheese into sandwich or into lettuce pockets or into lettuce leaves. Serve hot or cold.