This lovely Persian polow is served with lamb meatballs buried in the rice (see note), or as an accompaniment to a roast leg of lamb (see page 233).
For meatballs, season 1 1⁄2 pounds ground lamb with salt, pepper, and 1 teaspoon cinnamon. Mix well and knead until smooth and pasty. Shape into marble-sized balls and fry in a little oil for about 8–10 minutes, turning them over, until browned all over but still pink and juicy inside.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Wash the rice in warm water and rinse in a colander under the cold water tap.
Step 2
Fry the onion in 2–3 tablespoons of the butter or oil until soft and golden. Add the grated carrots and sauté gently for 10 minutes. Add sugar and cinnamon and cook 3–4 minutes longer.
Step 3
Boil the rice in salted water in a large (9–10-inch), heavy-bottomed, preferably nonstick saucepan for about 10 minutes, until not quite tender and still a little underdone. Drain and mix with the remaining butter or oil, keeping aside 2 tablespoons. Heat the 2 tablespoons butter or oil in the bottom of the pan, then spread alternate layers of rice and sautéed carrots, starting and ending with a layer of rice. Sprinkle rose water over the top and cook over very low heat for about 30 minutes. The rose water, a relic of early-medieval times, gives a subtle perfume to the dish.
Step 4
To serve, see box on page 351.
