Lamsragoût with apricots

Main Courses (Main dish (4 servings))

Ingredients
500 g lamb meat cut into pieces
1 tbsp flour
salt
paprika powder (mild)
2 onions, finely sliced
4 tbsp oil

½ a tsp cinnamon
250 g dried apricots, soaked
saffron threads
sugar
1 tbsp rose water

 

Preparation

Mix the meat with the mixture of flour, salt and paprika. Heat 4 tablespoons of oil in a casserole and fry the meat with the onions in hot oil till it is brown on all sides. Sprinkle the cinnamon on it. Put the saffron threads briefly into lukewarm water, add them to the meat and let it fry with it. Pour hot water on the meat, just to cover it. Let the meat stew gently for 1 ½-2 hours. Then add soaked apricots, a pinch of sugar and rosewater to it. Simmer for another 45 minutes.
Serve the stew with rice or couscous.

 

Festive aperitif drink

Festive aperitif drink

Put some rose petals in a glass of cold dry white wine or prosecco, let it sit for couple of minutes before serving.

Caesar salad with spring vegetables and rose petals

Caesar salad with spring vegetables and rose petals

Heat olive oil in a pan and fry the chicken on all sides.

Persian rose tea

Persian rose tea

To dry your own rose petals at home, all you need are freshly picked rose petals, washed and then carefully dried of all remaining water.

Chocolate cake with rose water

Chocolate cake with rose water

Cut a circle out of a piece of baking paper large enough to cover the bottom of the baking tin and put it in.

Rose Petal Salad with Rucola, Mint and  Celery

Rose Petal Salad with Rucola, Mint and Celery

Take rucola, mint, celery, rose petals and wash and rinse them well.