Jordanian pressure-cooked beef kidney is a spiced dish made by cooking cleaned kidney with garlic and cumin in a pressure cooker in a short time. Changing the blanching water once helps soften the kidney's sharp smell.
Blanch the chopped kidney in boiling water for 5 minutes, drain, then blanch again in fresh water.
Cook the blanched kidney with the onion, garlic and cumin in a pressure cooker over medium heat for 15 minutes.
Release the pressure slowly and serve hot.
Drain the kidney from its first blanching water and blanch again in fresh water, or a single blanch will leave the sharp smell. Release the pressure slowly, since a sudden release can break up the meat.
Sprinkling a pinch of fresh parsley before serving adds a refreshing visual touch to the plate.
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