Zardalu Polo - Persian Lamb And Apricot Pilaf

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/2 cup butter
• 1 onion, finely chopped
• 1 lb lean lamb fillets, cubed
• salt, pepper
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 2 1/2 tablespoons seedless raisins, preferably golden
• 4 ounces fresh apricots or 4 ounces dried apricots, halved
• 2 cups long-grain rice, washed in 3 changes of water

Recipe

• 1 heat butter in heavy pan and fry onion until golden.
• 2 add meat and brown on all sides.
• 3 season to taste with salt, pepper, turmeric and cinnamon.
• 4 mix in raisins and apricots.
• 5 add water (about 3/4 cup) to cover.
• 6 cover and simmer over very low heat 1 1/4 to 1 1/2 hours or until meat is very tender.
• 7 stir occasionally to prevent scorching, adding water if necessary.
• 8 texture should be thick but pourable.
• 9 boil 4 cups water, add 1/2 teaspoon salt and rice.
• 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 fluff with fork.
• 12 arrange rice and stew in alternate layers in heavy saucepan, beginning and ending with layers of rice.
• 13 set over very low heat, stretch clean cloth over pot and place cover over cloth.
• 14 steam 20 minutes, or until rice is tender.