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Zardalu Polo - Persian Lamb and Apricot Pilaf

Ready In:
1hr 5mins
Serves:
Units:

ingredients

directions

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