Zardalu Polo is a classic Persian dish that beautifully balances savory meat with sweet dried fruits. This recipe features tender cubes of lean lamb slow-cooked in a rich, aromatic sauce with onions, butter, turmeric, and cinnamon. The stew is studded with golden raisins and dried apricots, providing bursts of sweetness that cut through the richness of the meat. Served over fluffy long-grain rice and steamed together to create a crispy bottom layer (tahdig), this dish is both comforting and elegant. It is perfect for special family dinners, holidays, or any occasion where you want to impress guests with authentic Middle Eastern flavors. The combination of textures and flavors makes it a memorable meal that is surprisingly simple to prepare.
Zardalu Polo – Persian Lamb & Apricot Pilaf
Description
Zardalu Polo is a classic Persian dish that beautifully balances savory meat with sweet dried fruits. This recipe features tender cubes of lean lamb slow-cooked in a rich, aromatic sauce with onions, butter, turmeric, and cinnamon. The stew is studded with golden raisins and dried apricots, providing bursts of sweetness that cut through the richness of the meat. Served over fluffy long-grain rice and steamed together to create a crispy bottom layer (tahdig), this dish is both comforting and elegant. It is perfect for special family dinners, holidays, or any occasion where you want to impress guests with authentic Middle Eastern flavors. The combination of textures and flavors makes it a memorable meal that is surprisingly simple to prepare.Ingredients
Directions
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In a heavy-bottomed pan, melt the butter over medium heat.
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Add the finely chopped onion and fry until golden brown, stirring occasionally.
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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. Stir to coat evenly.
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Mix in the golden raisins and halved apricots.
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Pour in about 3/4 cup of water, just enough to cover the bottom of the pan.
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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 more water if the mixture becomes too dry.
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The stew should have a thick but pourable consistency.
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While the stew simmers, bring 4 cups of water and 1/2 teaspoon of salt to a boil in a large pot.
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Add the washed rice to the boiling water.
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Once the water returns to a boil, cook for 2 minutes.
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Reduce the heat, 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 gently with a fork.
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In a heavy saucepan with a tight-fitting lid, begin layering the dish. Start with a layer of rice on the bottom.
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Alternate layers of rice and lamb stew, ensuring you begin and end with layers of rice.
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Set the pot over very low heat.
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Stretch a clean kitchen cloth or cheesecloth over the top of the pot, then place the lid on top to trap steam.
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Steam for 20 minutes, or until the rice is fully tender and a crispy crust may have formed on the bottom.
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Remove from heat and let rest for 5 minutes before serving.
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.
Note
For the best flavor, use golden raisins if available, as they are softer and sweeter than regular raisins.
If using dried apricots that are very hard, soak them in warm water for 10 minutes before adding them to the stew.
The cloth under the lid helps absorb excess moisture, ensuring the rice remains fluffy rather than mushy.
To make a crispy tahdig (crust), add a thin layer of potato slices or a bit of oil to the bottom of the pot before adding the first layer of rice.
This dish stores well in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.
