Zardalu Polo

Description
Persian lamb and apricot pilaf.

Ingredients

 * ½ cup butter
 * 1 onion, finely chopped
 * 1 lb lean lamb fillets, cubed
 * salt, pepper
 * ½ teaspoon ground turmeric
 * ½ teaspoon ground cinnamon
 * 2½ tablespoons seedless raisins, preferably golden
 * 4 ounces fresh apricots or dried apricots, halved
 * 2 cups long-grain rice, washed in 3 changes of water

Directions

 * 1) Heat butter in heavy pan and fry onion until golden.
 * 2) Add meat and brown on all sides.
 * 3) Season to taste with salt, pepper, turmeric and cinnamon.
 * 4) Mix in raisins and apricots.
 * 5) Add water (about ¾ cup) to cover.
 * 6) Cover and simmer over very low heat 1¼ to 1½ hours or until meat is very tender.
 * 7) Stir occasionally to prevent scorching, adding water if necessary.
 * 8) Texture should be thick but pourable.
 * 9) Boil 4 cups water, add ½ teaspoon salt and rice.
 * 10) 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.
 * 11) Fluff with fork.
 * 12) Arrange rice and stew in alternate layers in heavy saucepan, beginning and ending with layers of rice.
 * 13) Set over very low heat, stretch clean cloth over pot and place cover over cloth.
 * 14) Steam 20 minutes, or until rice is tender.