Iranian Eslamboli Polou Rice With Ground Meat Recipes

IRANIAN ESLAMBOLI POLOU (RICE WITH GROUND MEAT)

Steps:

• Fry the sliced onions in oil until slightly golden.
• Add ground lamb or beef, salt, and black pepper and fry until color changes.
• Dissolve tomato paste in a glass of hot water and add to meat.
• Cook for a few minutes until little water is left.
• Wash rice twice and soak in salted warm water for 3-4 hours, then drain the water.
• Pour water in a large non-stick pan until it is half-full and bring it to a boil. Add rice and a spoonful of salt and continue boiling until rice slightly softens. Pour rice into a drain and wash it with slightly warm water.
• Mix the rice with the meat, and continue simmering for another 10-20 minutes.

IRANIAN CHICKEN WITH RICE (MORGH POLOU)

Steps:

• Season the chicken pieces with salt & pepper.
• Using half the Ghee/butter brown the chicken, set aside.
• Fry the onion until transparent in the remaining butter/ghee, add apricots & raisins cook 5 miniutes.
• Stir in the cinnamon then add the 1/4 cup water to lift the browned sediment.
• Place half the cooked rice in an oven proof dish placing the chicken on top.
• Spread the apricot mixture over the chicken and top with remaining rice.
• Cover the dish tightly and bake in 350 oven for 45 minutes or until the chicken is cooked & tender.
• While the chicken is cooking mix the saffron with 2 tbsp boiling water, leave to steep.
• Just before serving sprinkle saffron liquid over the top of the casserole , stir gently mixing the chicken, rice & saffron.
• Serve heaped on a platter.

KABAB KUBIDEH - PERSIAN GRILLED GROUND MEAT

Steps:

• Drain the juice from the grated onion very well.
• Mix all ingredients well; cover and refrigerate overnight.
• Divide the meat into 10-12 portions.
• Press each portion around long metal skewers and shape evenly (you're looking for a sausage shape).
• Place the skewers a few inches away from the grill coals.
• Turn frequently to brown and then cook each side for a few minutes.