## Gholveh **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 ## ## 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.