Persian Pot Roast
| Yield: | 12 Servings |
| Categories: | Ethnic, Main Dishes, Meats, Diabetic |
| 1 | tb | Walnut oil |
| 2 3/4 | lb | Rump roast; trimmed of all fat |
| 2 | lg | Onions; abt 3/4 lb, slice, separated into rings |
| 2 | Cloves garlic; thinly sliced | |
| 1 | ts | Ground cinnamon |
| 1/4 | ts | Ground ginger |
| 1 | ts | Grated orange zest |
| 6 | lg | Plum tomatoes; abt 1 1/2 lb, seeded and chopped |
| 1 1/2 | c | Beef stock |
| 1 | tb | Ground walnuts; for garnish |
| Freshly ground pepper; to taste | ||
| Seeds from 1 large pomegranate, abt 1/2 lb |
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