Zardalu Polo – Persian Lamb and Apricot Pilaf
🕒 Total Time: 1 hour 5 minutes
🥘 Recipe Category: Lunch/Snacks
🔑 Keywords: Lamb/Sheep, Rice, Fruit, Vegetable, Meat, Southwest Asia (Middle East), Asian, Weeknight, < 4 Hours, Easy
🍽️ Servings: 6
📝 Description: Dive into the aromatic world of Persian cuisine with this delightful Zardalu Polo, a flavorful concoction of tender lamb, fragrant spices, and sweet apricots intertwined with long-grain rice, promising a culinary journey like no other.
📊 Nutritional Information (per serving):
- Calories: 615.8
- Fat Content: 31.9g
- Saturated Fat Content: 16.7g
- Cholesterol Content: 110.9mg
- Sodium Content: 161.9mg
- Carbohydrate Content: 58.3g
- Fiber Content: 1.8g
- Sugar Content: 6.2g
- Protein Content: 22.8g
🛒 Ingredients:
- 1/2 cup butter
- 1 onion
- 1 lean lamb fillets
- Salt (to taste)
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 2 1/2 cups seedless raisins
- 4 fresh apricots
- 2 cups long-grain rice
📝 Instructions:
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Preparation: Start by heating the butter in a heavy pan over medium heat until it melts and sizzles gently. Proceed to fry the onion in the fragrant butter until it turns a glorious golden hue, infusing the kitchen with its savory aroma.
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Browning the Meat: Next, add the lean lamb fillets to the pan, allowing them to sear and brown on all sides. This step not only locks in the succulent juices of the meat but also imparts a rich, caramelized flavor to the dish.
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Seasoning: Season the lamb and onion mixture to perfection with a sprinkle of salt, freshly ground pepper, ground turmeric, and a hint of ground cinnamon, ensuring every bite bursts with aromatic delight.
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Fruit Infusion: Stir in the seedless raisins and fresh apricots, allowing their natural sweetness to meld harmoniously with the savory notes of the lamb and spices, creating a tantalizing symphony of flavors.
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Simmering: Pour in water (approximately 3/4 cup), enough to cover the contents of the pan, and bring the mixture to a gentle simmer. Cover the pan and let it simmer over very low heat for 1 1/4 to 1 1/2 hours, or until the lamb is irresistibly tender, stirring occasionally to prevent any scorching. Adjust the consistency as needed, ensuring it remains thick yet pourable.
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Preparing the Rice: Meanwhile, in a separate pot, bring 4 cups of water to a rolling boil. Add 1/2 teaspoon of salt to the boiling water, followed by the long-grain rice. Allow the rice to boil for 2 minutes before reducing the heat to low. Cover the pot and let the rice cook undisturbed for 10 to 15 minutes, or until it is almost tender and has absorbed the flavorful broth.
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Fluffing the Rice: Once the rice is cooked to perfection, fluff it gently with a fork, allowing each grain to separate and swell with pride, ready to embrace the luscious lamb and apricot stew.
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Layering and Steaming: In a heavy saucepan, arrange the cooked rice and stew in alternating layers, beginning and ending with layers of rice. Set the saucepan over very low heat, covering it with a clean cloth before securing the lid firmly. Let the pilaf steam gently for 20 minutes, allowing the flavors to mingle and the rice to achieve a tender, fluffy texture.
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Serving: Once steamed to perfection, uncover the pot to reveal the glorious layers of aromatic rice and succulent lamb stew. Serve this Persian masterpiece hot, allowing your taste buds to revel in the tantalizing medley of flavors and textures, transporting you to the enchanting lands of the Middle East with each mouthful.
Indulge in the exotic allure of Persian cuisine with this exquisite Zardalu Polo, where tender lamb, fragrant spices, and sweet apricots dance together in perfect harmony, creating a symphony of flavors that will leave you longing for more. Whether enjoyed as a comforting weeknight meal or showcased as the star of a festive gathering, this delectable pilaf is sure to captivate hearts and palates alike, inviting you on a culinary adventure filled with warmth, flavor, and endless delight.
