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Name: Shahee Polo (Kings Rice)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: Afghan
Ingredients: 1 c Pistachio nuts; shelled; 3 Heads garlic; cloves; ; but not peeled,; 2 lb Carrots; cut into thin; 5 md (4 cups) onions; chopped; 1/2 c Corn oil; ; bone; 2 Teaspoons; salt, or to taste; ; pieces, including; ; julienne slices,; ; rinsed in water; 4 c Raw rice; well rinsed; 3 1/2 Cups; water, warm; ; 2-" long; 4 lb Baby lamb; cut into 3-in; ; but recommended; 1 Teaspoon; pepper; 1 c Dark or light raisins

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INGREDIENTS

1 c Pistachio nuts; shelled
3 Heads garlic; cloves
; but not peeled,
2 lb Carrots; cut into thin
5 md (4 cups) onions; chopped
1/2 c Corn oil
; bone
2 Teaspoons; salt, or to taste
; pieces, including
; julienne slices,
; rinsed in water
4 c Raw rice; well rinsed
3 1/2 Cups; water, warm
; 2-" long
4 lb Baby lamb; cut into 3-in
; but recommended
1 Teaspoon; pepper
1 c Dark or light raisins

Servings

INSTRUCTIONS

The extravagantly seasoned & adorned Kings Rice is so-called because, according to the Afghan Jews, it is fit for a king. It is a very expensive preparation, served only on ceremonial occasions such as Bar Mitzvahs, holidays, & for special guests. It is not an everyday kind of rice. Nor is the lamb an ordinary baby lamb! The sheep most often seen in Middle Eastern or North American are a special breed (I called them fat-tail sheep) w/ such a fat tail that it might drag on the ground. The tail is a prized source of cooking fat. (The lambs are usually fattened at home.) 1. Heat oil in pan large enough to contain all ingreds. Add onions & stir-fry over moderate heat for 2 mins. Add meat & brown for abt 15 mins. Remove the meat & onions to platter or a bowl. The balance of the oil remains in the pan. 2. Cover the bottom of the pan w/half the carrots to protect meat from scorching. Over this, arrange the meat & onions. Cover w/ the balance of the carrots. Sprinkle w/pistachios & garlic cloves over all. 3. Add the rice to cover other ingreds & carefully pour in water, salt, & pepper. Bring the liquid to a boil & simmer for abt 10 mins, or until the liquid is absorbed by the rice. Stir top of rice lightly to mix but do not disturb other ingreds. Turn heat to low, cover the pan, & cook for abt 1 hr w/out stirring. Serve the polo w/salads, pickles, & Afghan bread (Noni Afghani -- see AFGHANI.019). Serves 10. VARIATION: The polo can be prepared w/chicken & boneless beef chuck or ribs of beef. Stir-fry 15 pieces of chicken (legs, thighs, & breast) or 4 lbs beef, w/onions as in the basic recipes; all other steps are the same. The beef will take longer to tenderize & it is suggested that it be cooked w/onions in a covered pan for 20 mins before moving on to the next steps. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India, 1992 Published by Donald I. Fine, Inc., N.Y. [> Be Seeing You -- DPileggi Per serving: 208 Calories (kcal); 17g Total Fat; (71% calories from fat); 4g Protein; 12g Carbohydrate; 0mg Cholesterol; 29mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Shahee Polo (Kings Rice)

1 c Pistachio nuts; shelled
3 Heads garlic; cloves
 ; but not peeled,
2 lb Carrots; cut into thin
5 md (4 cups) onions; chopped
1/2 c Corn oil
 ; bone
2 Teaspoons; salt, or to taste
 ; pieces, including
 ; julienne slices,
 ; rinsed in water
4 c Raw rice; well rinsed
3 1/2 Cups; water, warm
 ; 2-" long
4 lb Baby lamb; cut into 3-in
 ; but recommended
1 Teaspoon; pepper
1 c Dark or light raisins

The extravagantly seasoned & adorned Kings Rice is so-called because,  according to the Afghan Jews, it is fit for a king. It is a very expensive  preparation, served only on ceremonial occasions such as Bar Mitzvahs,  holidays, & for special guests. It is not an everyday kind of rice. Nor is  the lamb an ordinary baby lamb! The sheep most often seen in Middle Eastern  or North American are a special breed (I called them fat-tail sheep) w/  such a fat tail that it might drag on the ground. The tail is a prized  source of cooking fat. (The lambs are usually fattened at home.)    1. Heat oil in pan large enough to contain all ingreds. Add onions &  stir-fry over moderate heat for 2 mins. Add meat & brown for abt 15 mins.  Remove the meat & onions to platter or a bowl. The balance of the oil  remains in the pan.    2. Cover the bottom of the pan w/half the carrots to protect meat from  scorching. Over this, arrange the meat & onions. Cover w/ the balance of  the carrots. Sprinkle w/pistachios & garlic cloves over all.    3. Add the rice to cover other ingreds & carefully pour in water, salt, &  pepper. Bring the liquid to a boil & simmer for abt 10 mins, or until the  liquid is absorbed by the rice. Stir top of rice lightly to mix but do not  disturb other ingreds. Turn heat to low, cover the pan, & cook for abt 1 hr  w/out stirring.    Serve the polo w/salads, pickles, & Afghan bread (Noni Afghani -- see  AFGHANI.019). Serves 10.    VARIATION: The polo can be prepared w/chicken & boneless beef chuck or ribs  of beef. Stir-fry 15 pieces of chicken (legs, thighs, & breast) or 4 lbs  beef, w/onions as in the basic recipes; all other steps are the same. The  beef will take longer to tenderize & it is suggested that it be cooked  w/onions in a covered pan for 20 mins before moving on to the next steps.    Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in  Exotic Sephardic Kitchens from Morocco to India, 1992 Published by Donald  I. Fine, Inc., N.Y. [> Be Seeing You -- DPileggi    Per serving: 208 Calories (kcal); 17g Total Fat; (71% calories from fat);  4g Protein; 12g Carbohydrate; 0mg Cholesterol; 29mg Sodium Food Exchanges:  0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other  Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (339g)
Recipe Makes: 10 servings

Calories: 594
Calories from Fat: 594 (100%)

Amt Per Serving		% DV

	Total Fat 67.2g	90 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 39.3g
	Polyunsanturated Fat 19.6g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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.

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Calories per serving: 594

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