Recipe - Persian Pot Roast

1 tablespoon Walnut oil
2 Three fourths pound Rump roast; trimmed of all
fat
2 lg Onions; abt Three fourths lb, slice,
separated into rings
2 Cloves garlic; thinly cut or sliced up
1 teaspoon Ground cinnamon
One fourth teaspoon Ground ginger
1 teaspoon Grated orange zest
6 lg Plum tomatoes; abt 1 One half lb,
seeded and chopped
1 One half cup Beef stock
1 tablespoon Ground walnuts; for garnish
Freshly ground pepper; to
taste
Seeds from 1 large
pomegranate, abt One half lb

Preheat oven to 325F (165C). In a heavy flameproof casserole or Dutch oven
with a lid, heat oil over medium heat. Add rump roast; brown on all sides.
When roast is brown, pour off all fat and pan juices. Scatter onion and
garlic slices around roast. Season n with cinnamon, pepper, ginger, and
orange zest. Add tomatoes and stock. Bring to a simmer.

Cover and bake until meat is fork tender, about

2 One fourth hours. Turn meat and baste with pan juices 2 to 3 times during
cooking time. When roast is done, remove meat from casserole; keep warm.
Skim any fat from the pan juices. Return casserole to stove. Bring to a
boil over mediumhigh heat and cook until reduced by half. Pour sauce
through a sieve, pressing solids to extract their flavor and thicken the
sauce. Return strained sauce to casserole. Discard solids. Add pomegranate
seeds to sauce. Simmer until heated through.

Transfer roast to a carving board and slice against the grain into 1/4inch
(.75 cm) slices. Arrange slices on a heated serving platter. Nap with
sauce. Sprinkle with ground walnuts. (Making 12 servings)

Per serving: calories, 198 protein, 22 g carbohydrate, 9 g fat, 8 g
(calories from fat, 36%) dietary fiber, 1 g cholesterol, 64 mg sodium, 46
mg potassium, 454 mg

Exchanges: 3 mediumfat meat, 1 bread/starch Joslin Diabetes Gourmet
Cookbook
Posted to recipeludigest Volume 01 Number 176 by Reggie Dwork
reggie@reggie.com on Oct 28, 1997