I got this recipe from my church cookbook. I made it a lot for my boys when they were very young. They loved it.
*Added note: I think the kind of rice you use affects this recipe quite a bit.
A sticky rice will absorb a lot of liquid, while a converted rice
will not. I'm not sure, but I think you could adjust the liquid
accordingly. I always use a more sticky rice.
This is actually a recipe from my high school cafeteria. Everyone bought lunch on meat pinwheel day! My husband had worked with one of the cooks daughters a few years back and asked her for the recipe.
This is an Iranian recipe. In Iran this would be made on wash day. (Prepared early in the morning and cooked slowly all day over hot coals.) I've modernized it a bit, adding chicken broth in place of the water and canned tomatoes instead of fresh. The original recipe is strained and stuffed into pita bread. I serve it with the liquid and pita bread on the side.