Pars Market's Recipes 

Gholveh

Ingredients: (4 servings)

*Sheep kidneys, 4
*Butter, 100 grams
*Tarragon, 100 grams
*Lime juice, 2-3 spoonfuls
*Flour, one teaspoon
*Parsley, 50 grams
*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.