Zardalu Polo Persian Lamb And Apricot Pilaf Recipes

Steps:

• 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.

Steps:

• In a large skillet, sauté one of the onions in the oil and 1 tblsp of the butter over moderate-high heat until browned lightly and transfer it with a slotted spoon to a bowl.
• Brown the lamb in batches, transferring it to the bowl.
• Return lamb mixture to skillet, add the apricots and stock, and simmer the mixture, covered, for 1 hour, or until lamb is very tender.
• In another skillet, sauté the remaining onion, green pepper and the garlic in the remaining 4 tblsps butter over moderate-high heat until the onion begins to brown.
• Stir in the almonds, tomato, raisins and the rice and cook over moderate heat, stirring, for 2 minutes, or until rice is slightly translucent.
• Add salt and pepper to taste and 4 cups of water.
• Bring to the boil and simmer, covered, 12 minutes or until liquid is absorbed.
• In a large casserole, spread 1/3 of the rice mixture in an even layer.
• Spoon ½ the lamb mixture over rice.
• Top with half the remaining rice, the lamb and what’s left of the rice (5 layers in all).
• Cook, covered, in 350F (175C) oven until heated through, about 20 minutes.
• Serve with yoghurt.