Clarified butter [ghee] (Roghan-e kareh, Roghan-e khub) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 533) by Najmieh Batmanglij

  • butter
  • Serves : 1/2 pint (240ml)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on October 23, 2024

    Watch your ghee carefully, it can go from golden to burnt very quickly. The better the butter quality, the quicker the process. Sometimes it won't take 20 mins.

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