Ingredients: (4 servings)
  • 4 sheep kidneys
  • 100 grams butter
  • 100 grams tarragon
  • 2-3 spoonfuls lime juice
  • one teaspoon flour
  • 50 grams parsley
  • salt
  • black pepper


Cut kidneys in half and carefully remove the skin and the veins inside. Wash kidney halves and dry. Wash tarragon and parsley, and chop finely. Melt butter in a pan. Fry kidney halves in butter for a few minutes. Add flour and fry for a few more minutes over medium heat.

Add a cup of hot water, salt and black pepper and cook over low heat for about 5 minutes. Add lime juice and tarragon and cook for another 2 minutes. Sprinkle parsley over kidney halves and serve with Iranian or Middle Eastern bread.