- 4 sheep kidneys
- 100 grams butter
- 100 grams tarragon
- 2-3 spoonfuls lime juice
- one teaspoon flour
- 50 grams parsley
- salt
- black pepper
Directions:
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.
