Recipe by echo echo
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.
Top Review by mliss29
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 Recipe #290795 that I served with it. Reviewed for 1-2-3 Hit Wonders Tag.
- 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
Directions See How It's Made
- 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.