Zardalu Polo - Persian Lamb and Apricot Pilaf

Name: Zardalu Polo - Persian Lamb and Apricot Pilaf
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 6 servings
Cuisine: Persian Plateau & Isfahan
Ingredients: 0.5 cup butter; 1 onion; 1 lb lean lamb fillets; salt; 0.5 tsp ground turmeric; 0.5 tsp ground cinnamon; 2.5 tbsp seedless raisins; 4 oz fresh apricots; 2 cup long-grain rice

Lamb, seedless raisins and apricots steamed and spiced with turmeric and cinnamon.

1 hr 5 min · Serves 6 · Medium

Ingredients

118.29 mlbutter
1 onion, finely chopped
453.59 glean lamb fillets, zabiha; cubed
salt, pepper
0.5 tspground turmeric
0.5 tspground cinnamon
2.5 tbspseedless raisins, preferably golden
113.4 gfresh apricots, or 4 ounces dried apricots, halved
473.18 mllong-grain rice, washed in 3 changes of water

Method

Start cooking mode

Time: Prep 5 min · Cook 60 min · 65 min total
Difficulty: medium

1
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.
2
Mix in raisins and apricots. Add water (about 3/4 cup) to cover. Cover and simmer over very low heat 1 1/4 to 1 1/2 hours or until meat is very tender.
120 min
3
Stir occasionally to prevent scorching, adding water if necessary. Texture should be thick but pourable.
4
Boil 4 cups water, add 1/2 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.
5
Fluff with fork. Arrange rice and stew in alternate layers in heavy saucepan, beginning and ending with layers of rice.
6
Set over very low heat, stretch clean cloth over pot and place cover over cloth. Steam 20 minutes, or until rice is tender.
20 min