Persian rice with apricots
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Margarine |
| 2½ | 3 lbs lamb shoulder | |
| ½ | teaspoon | Salt |
| ⅓ | teaspoon | Pepper |
| ¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Nutmeg |
| ⅔ | cup | Water |
| ½ | cup | Raisins |
| ⅔ | cup | Dried apricots |
| 2½ | cup | Rice |
| 1½ | tablespoon | Salt |
| 2 | quarts | Water |
| 2 | tablespoons | Salt |
| ½ | cup | Butter melted |
Directions
Cut lamb shoulder into chops. Clean and trim. Melt butter in skillet and saute lamb with seasonings. Add water and let simmer on low heat for 30 minutes. Quarter each of the apricots. Wash raisins and apricots. Melt butter in skillet and saute apricots and raisins about 5 minutes. Cook rice ( Persian method is very complicated. Cook as you usually do. ) Put half of rice in pot, arrange meat, apricots and raisins over the rice. Pour the rest of the rice over themeat mixture. Cover and cook.
From In a Persian Kitchen formatted by Emilie rwsm05a