Try this Zardalu Polo - Persian Lamb and Apricot Pilaf recipe, or contribute your own.
Suggest a better descriptionHeat 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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Serving Size: 1 Serving (210g) | ||
Recipe Makes: 6 | ||
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Calories: 609 | ||
Calories from Fat: 258 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.6g | 38 % | |
Saturated Fat 16g | 80 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 90mg | 28 % | |
Sodium 195.2mg | 7 % | |
Potassium 413mg | 11 % | |
Total Carbohydrate 67.1g | 20 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 65.2g | ||
Protein 19.4g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 609
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