Zardalu Polo - Persian Lamb And Apricot Pilaf

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Title: ZARDALU POLO - PERSIAN LAMB AND APRICOT PILAF
Categories: Lamb, Rice, Oriental
Yield: 6 servings

1/2 c Butter
1 Onion, finely chopped
1 lb Lean lamb, cubed
Salt, pepper
1/2 ts Ground turmeric
1/2 ts Ground cinnamon
2 1/2 tb Seedless raisins, preferably
-golden
4 oz Fresh or dried apricots,
-halved
2 c Long-grain rice, washed in 3
-changes of water

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. Makes 6 servings.

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