Zardalu Polo is a classic Persian dish that beautifully balances savory and sweet flavors. This recipe features tender cubes of lean lamb slow-cooked with aromatic spices like turmeric and cinnamon, then enriched with plump seedless raisins and halved dried apricots. The meat stew is layered with fluffy long-grain rice and steamed together to create a moist, cohesive pilaf. The result is a dish with a rich, comforting texture and a complex flavor profile that is both hearty and elegant. It is an excellent choice for family dinners, special gatherings, or any occasion where you want to serve something visually stunning and deeply satisfying. The natural sweetness of the fruit pairs perfectly with the savory lamb, creating a harmonious meal that is as delicious as it is traditional.
Zardalu Polo – Persian Lamb And Apricot Pilaf
Description
Zardalu Polo is a classic Persian dish that beautifully balances savory and sweet flavors. This recipe features tender cubes of lean lamb slow-cooked with aromatic spices like turmeric and cinnamon, then enriched with plump seedless raisins and halved dried apricots. The meat stew is layered with fluffy long-grain rice and steamed together to create a moist, cohesive pilaf. The result is a dish with a rich, comforting texture and a complex flavor profile that is both hearty and elegant. It is an excellent choice for family dinners, special gatherings, or any occasion where you want to serve something visually stunning and deeply satisfying. The natural sweetness of the fruit pairs perfectly with the savory lamb, creating a harmonious meal that is as delicious as it is traditional.Ingredients
Directions
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Heat butter in a heavy pan or Dutch oven over medium heat.
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Add the finely chopped onion and fry until golden brown and soft.
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Add the cubed lamb to the pan and brown on all sides.
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Season the meat with salt, pepper, turmeric, and cinnamon, stirring to coat evenly.
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Mix in the raisins and apricots.
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Add enough water to just cover the ingredients (about 3/4 cup).
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Cover the pan and simmer over very low heat for 1 1/4 to 1 1/2 hours, or until the lamb is very tender.
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Stir occasionally to prevent scorching, adding a splash of water if the stew becomes too dry. The texture should be thick but pourable.
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While the lamb simmers, bring 4 cups of water to a boil in a large pot.
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Add 1/2 teaspoon salt and the washed rice to the boiling water.
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Once the water returns to a boil, boil for 2 minutes.
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Reduce heat to low, cover the pot, and cook for 10 to 15 minutes, or until the rice is almost tender but still has a slight bite.
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Drain the rice well and fluff with a fork.
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In a heavy saucepan, layer the rice and the lamb stew alternately, beginning and ending with layers of rice.
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Set the pot over very low heat.
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Stretch a clean kitchen cloth over the pot and place the lid over the cloth to trap steam.
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Steam for 20 minutes, or until the rice is fully tender and the flavors have melded.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 365.9kcal
- % Daily Value *
- Total Fat 32.1g50%
- Saturated Fat 17.0g85%
- Cholesterol 116.4mg39%
- Sodium 183.1mg8%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 19.1g39%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
