Prep 15 mins
Cook 50 mins
An Iranian meat casserole. Cooking and preparation time does not include time to soak and cook peas and cook rice, which (done simultaneously) will take approximately 1 1/2 hours.
- 3 cups cooked rice
- 1⁄2 cup dried split yellow peas, soaked 1 hour and cooked in water to cover until tender
- 1 lb ground lamb
- 2 medium onions, chopped
- 1⁄2 teaspoon salt
- fresh ground pepper
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄2 cup dried pitted prunes, chopped
- 1 medium onion, chopped
- 1⁄4 cup chopped almonds
- 1 tablespoon butter
- 1 tablespoon chopped parsley
- 1 teaspoon crushed dried mint
- 1⁄2 cup beef broth
- Combine the rice with the peas through cloves until well mixed; spread 1/2 of mixture in a buttered 9-inch square baking dish.
- Fry the prunes through almonds in the butter 5 minutes; stir in parsley and mint. Spread this stuffing over the layer of rice/peas/lamb mixture and cover with the rest of the rice mixture.
- Add beef broth to the dish and bake at 350F 45 minutes.
Well, even though I'm a vegetarian, I had to try this because my husband and 11yo son said it was a little bland. (I thought it smelled good!) I think it's good, but maybe it is a little subtle. My son also suggested it may have been overpowered by the spices of Couscous Salad With Chickpeas, Dates & Cinnamon that I served with it. Reviewed for 1-2-3 Hit Wonders Tag.
Woowoo! This works marvelously with ground beef! The kids (& I) loved it! What wasn't eaten for dinner was eaten for breakfast. It's like a very tasty meatloaf. I added the broth then refrigerated until cook time & it had soaked in. I wasn't sure if this was correct or not but it was delicious anyway! Thanks echo! Made for NA*ME Tag.