zardalu polo - persian lamb and apricot pilaf

Categories
Lamb
Rice
Middle east
Yield
6 servings
MeasureIngredient
½ cup Butter
Onion, finely chopped
1 pounds Lean lamb, cubed
  Salt, pepper
½ teaspoon Ground turmeric
½ teaspoon Ground cinnamon
2½ tablespoon Seedless raisins, preferably golden
4 ounces Fresh or dried apricots, halved
2 cups Long-grain rice, washed in 3 changes of water

Heat butter in heavy pan and fry onion until golden. Add meat and brown on all sides. Season to taste with salt, pepper, turmeric and cinnamon. Mix in raisins and apricots. Add water (about ¾ cup) to cover. Cover and simmer over very low heat 1¼ to 1 ½ hours or until meat is very tender. Stir occasionally to prevent scorching, adding water if necessary. Texture should be thick but pourable.

Boil 4 cups water, add ½ teaspoon salt and rice. Bring to boil again and boil 2 minutes, then reduce heat, cover pan and cook over low heat 10 to 15 minutes or until almost tender. Fluff with fork.

Arrange rice and stew in alternate layers in heavy saucepan, beginning and ending with layers of rice. Set over very low heat, stretch clean cloth over pot and place cover over cloth. Steam 20 minutes, or until rice is tender. Makes 6 servings.

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