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    You are in: Home / Recipes / Zardalu Polo - Persian Lamb and Apricot Pilaf Recipe
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    Zardalu Polo - Persian Lamb and Apricot Pilaf

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    5 mins

    1 hrs

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

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    Nutritional Facts for Zardalu Polo - Persian Lamb and Apricot Pilaf

    Serving Size: 1 (199 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 615.7
     
    Calories from Fat 286
    46%
    Total Fat 31.8 g
    49%
    Saturated Fat 16.7 g
    83%
    Cholesterol 110.9 mg
    36%
    Sodium 161.9 mg
    6%
    Total Carbohydrate 58.3 g
    19%
    Dietary Fiber 1.8 g
    7%
    Sugars 6.1 g
    24%
    Protein 22.7 g
    45%

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