ZARDALU POLO - PERSIAN LAMB AND APRICOT PILAF
Make and share this Zardalu Polo - Persian Lamb and Apricot Pilaf recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
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.
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Rachel Westrich (Charlie)
[email protected]This dish is a bit bland for my taste. I would add more spices next time.
Skyler Burch
[email protected]This recipe is a great way to use up leftover rice. I made a big batch of rice the night before, and then used the leftovers to make this pilaf.
Melvie Patrimonio
[email protected]I'm not a fan of apricots, but I still enjoyed this dish. The lamb was tender and flavorful, and the rice was perfectly cooked.
Marjo_ Deejay
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a beautiful and delicious dish that's perfect for a special occasion.
Asif Gill
[email protected]I made this dish for a potluck and it was a big hit. Everyone loved the combination of flavors.
Jay Manyuchi
[email protected]This recipe is a great way to introduce people to Persian cuisine. It's flavorful and aromatic, but not too spicy.
Marque Jeppesen
[email protected]I've made this dish several times and it's always a hit. I like to add a handful of chopped pistachios to the rice before serving.
Masego Kotsane
[email protected]I'm a vegetarian, but I made this dish with tofu instead of lamb. It was still delicious!
Buddha Bahadur Khadka
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion. I made it for my husband's birthday and he loved it.
Joseph Torrance
[email protected]This recipe was easy to follow and the dish turned out great. I served it with a side of yogurt and cucumber salad.
jula darboe
[email protected]I'm not a huge fan of lamb, but I really enjoyed this dish. The apricots and saffron helped to balance out the gaminess of the lamb.
Darren Engram
[email protected]This recipe is a great way to use up leftover lamb. I made a big batch of lamb stew the night before, and then used the leftovers to make this pilaf.
Kiki Khan
[email protected]The flavors in this dish are amazing. The lamb is savory and tender, the apricots are sweet and tangy, and the saffron adds a delicate floral note.
Christin Singh
[email protected]I love the vibrant colors of this dish. The saffron gives the rice a beautiful yellow hue, and the apricots add pops of orange.
Akajioyi Nkechi
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a beautiful and delicious dish that's perfect for a special occasion.
Tammy Bradshaw
[email protected]I've made this dish several times and it's always a crowd-pleaser. The combination of lamb, apricots, and saffron is simply divine.
Blessing Marai
[email protected]This recipe was a hit at my dinner party! The lamb was tender and flavorful, and the apricots added a delightful sweetness. I will definitely be making this dish again.