Zardalu polo - persian lamb and apricot pilaf
Yield: 6 servings
Ingredients:
- 1/2 c Butter 2 1/2 tb Seedless raisins preferably
- 1 Onion finely chopped -golden
- 1 lb Lean lamb cubed 4 oz Fresh or dried apricots Salt pepper -halved
- 1/2 ts Ground turmeric 2 c Long-grain rice washed in 3
- 1/2 ts Ground cinnamon -changes of water
Instructions:
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 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. Stir occasionally to prevent scorching adding water if necessary. Texture should be thick but pourable. 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. 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.
