Распечатать
E-mail
Add a photoПорций: 6
Ингредиенты
- 2 x Onion, finely sliced
- 1/3 c. Oil or possibly butter
- 1 lb Stewing meat (lamb or possibly beef), cut in 1 inch cubes
- 1 tsp Salt
- 1/4 tsp Pepper
- 1/2 tsp Grnd cinnamon
- 3 c. ,Water
- 2 lrg Quinces
- 3 Tbsp. Sugar
- 1/4 c. Vinegar or possibly lemon juice
- 1/4 tsp Grnd saffron, dissolved in
- 1 Tbsp. ,Water, warm
- 1/3 c. Yellow split peas
- 3 c. Basmati rice
- 8 c. ,Water
- 2 Tbsp. Salt
- 3/4 c. Butter, melted
- 1/2 tsp Saffron, dissolved in
- 2 Tbsp. ,Water, warm
- 2 Tbsp. Yogurt (opt)
Инструкции
- In large pot, brown onions in 3 Tbsp. of oil or possibly butter. Add in meat and brown.
- Add in salt, pepper, and cinnamon. Add in water, cover and simmer over low heat for 1 hr, stirring occasionally.
- Wash, but do not peel quinces. Use apple corer to remove seeds. Slice as for apple pie. In skillet, saute/fry in 2 Tbsp. oil or possibly butter and set aside.
- To the meat, add in sugar, vinegar or possibly lemon juice, saffron, split peas, and quince. Cover and simmer 35 min. Check to see which meat and fruit are cooked. Taste and correct seasoning. Transfer to deep casserole dish and keep in hot oven till ready to serve. Serve warm with chelo (recipe below.)
- (Note: I am giving the detailed instructions for chelo. I do not use the yogurt and I drizzle the remaining saffron over*all* the rice. I also serve the tah dig(crust) with the rest of the rice.)
- Chelo: Wash rice 5 times in cool water. Bring water and salt to boil in a large non-stick pan. Add in washed and liquid removed rice. Boil 6 min, stirring gently twice to loosen grains which may have stuck to bottom. Drain rice in colander and rinse in lukewarm water.
- In same pot, heat half the butter, 2 Tbsp. warm water, a drop of dissolved saffron, and yogurt. Taking one spatula at a time, place rice gently in pot mounding in the shape of a pyramid.
- Dissolve remaining butter in 2 Tbsp. warm water and pour over rice. Place clean dishtowel over pot and cover firmly with lid to prevent steam from escaping. Cook 10 min over medium heat and 50 min over low heat.
- Remove from heat.
- Allow to cold 5 min on a damp surface without removing lid. Put 2 Tbsp.
- of the rice in with remaining saffron and set aside for garnish. Gently remove rice from pot without disturbing crust. Sprinkle saffron flavored rice over top and serve. Detach crust and serve separately.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 666g | |
| Recipe makes 6 servings | |
| Calories 740 | |
| Calories from Fat 318 | 43% |
| Total Fat 36.09g | 45% |
| Saturated Fat 15.79g | 63% |
| Trans Fat 0.31g | |
| Cholesterol 62mg | 21% |
| Sodium 2906mg | 121% |
| Potassium 325mg | 9% |
| Total Carbs 93.44g | 25% |
| Dietary Fiber 5.1g | 17% |
| Sugars 8.98g | 6% |
| Protein 10.17g | 16% |
