Zardalu polo - persian lamb and apricot pilaf

Zardalu polo - persian lamb and apricot pilaf
Average: 2 (1 vote)

Zardalu polo - persian lamb and apricot pilaf ingredients

  • 1⁄2 c butter
  • 1 Onions, finely chopped
  • 1 lb Lean lamb, cubed
  • Salt, pepper
  • 1⁄2 t Ground Turmeric
  • 1⁄2 t Ground cinnamon
  • 2 1⁄2 T Seedless raisins, preferably
  • -golden
  • 4 oz Fresh or dried apricots
  • -halved
  • 2 c Long-grain rice, washed in 3
  • -changes of water

Cooking Zardalu polo - persian lamb and apricot pilaf

1. Heat butter in heavy pan and fry onion until golden.
2. Add meat and brown on all sides.
3. Seasoni to taste with salt, pepper, turmeric and cinnamon.
4. Mixi in raisins and apricots.
5. Add water (about ¾ cup) to cover.
6. Cover and simmer over very low heat 1 ¼ to 1 ½ hours or until meat is very tender.
7. Stiri occasionally to prevent scorching, adding water if necessary.
8. Texture should be thick but pourable.
9. Boil 4 cups water, add ½ teaspoon salt and rice.
10. 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.
11. Fluff with fork.
12. Arrange rice and stew in alternate layers in heavy saucepan, beginning and ending with layers of rice.
13. Set over very low heat, stretch clean cloth over pot and place cover over cloth.
14. Steami 20 minutes, or until rice is tender.
15. Makes 6 servings.

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