Najmieh Batmanglij

Brown Butter/Ghee

Masskeh/Roghan-e Gusfand-e Kermani

Preparation info
  • Makes

    1 lb

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
Cooking in Iran: Regional Recipes and Kitchen Secrets
Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

In Kerman, they mostly cook using sheep or goat ghee, which is the clarified or browned butter made from the milk of those animals, and which gives Kermani dishes their unique taste.

Ingredients

  • 1 lb/450 g sheep or goat butter
  • 1 tablespoon

Method

  1. Melt the butter in a wide skillet over low heat and bring to a boil.
  2. Sprinkle 1 tablespoon all-purpose flour and continue simmering for 10 to 15 minutes until the flour is golden brown. Remove from heat and allow to cool for 1 minute before passing through a fine-mesh