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Lentil, Date And Raisin Pilaf – (Adas Polo)

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CATEGORY CUISINE TAG YIELD
Meats, Fruits, Grains La, Times 6 servings

INGREDIENTS

=== STEW ===
1 Onion
2 tb Oil
3 Lamb shanks
1 ts Turmeric
1/2 ts Salt
1/2 ts Pepper
1 c Water
=== LENTILS AND FRUIT GARNISH ===
3/4 c Lentils
2 tb Oil
1/2 c Pitted dates; halved lengthwise
1/2 c Seedless raisins
=== PILAF ===
1 1/2 c Basmati rice
Salt
Water
1 tb Oil
1/4 c Butter

INSTRUCTIONS

STEW: Cut onion in half lengthwise. Cut into slivers, making 8 to 10
lengthwise slices, rotating from center of each half. Fry onion in hot oil
over medium-high heat until softened and just starting to brown, about 10
minutes. Add lamb and cook, stirring and turning occasionally, until
lightly browned, about 10 minutes. Add turmeric, salt, pepper and water and
bring to boil. Reduce heat to medium-low and simmer, covered, until meat is
falling off bone, 2 1/2 to 3 hours. Remove bones and set aside. LENTILS AND
FRUIT GARNISH: Boil lentils in water to cover by 1 inch until nearly done,
about 20 minutes. Drain. Heat oil in skillet over high heat. When hot, add
dates and raisins and stir 15 seconds. Remove from heat. Set aside. PILAF:
Wash rice and soak in lightly salted water to cover 8 hours or overnight.
Bring 8 cups water to boil. Drain rice, add to boiling water, then cook
until nearly done but still firm to the bite in center, 7 to 10 minutes.
Drain. Put oil in bottom of pot. Sprinkle 1/2 rice over bottom to create
mound. Ladle 1/2 Stew onto rice. Sprinkle 1/3 of remaining rice over Stew
and ladle most of Lentils onto rice. Sprinkle 1/2 of remaining rice over
Lentils and cover with most of Fruit Garnish. Cover with remaining rice and
top with remaining Lentils and Fruit Garnish. Push 4 holes through rice to
bottom of pan with handle of wooden spoon. Divide butter into 4 pieces and
insert 1 piece in each hole. Add 2 tablespoons water to bottom of pot. Cook
over high heat 5 minutes. Cover, reduce heat to medium-low and cook until
rice is tender and liquid is absorbed, about 30 minutes. To serve, spoon
Pilaf onto plates and garnish with reserved Stew, warmed. Yields 6 to 8
servings.
Each of 6 servings: 559 calories; 218 mg sodium; 50 mg cholesterol; 18
grams fat; 79 grams carbohydrates; 22 grams protein; 2.44 grams fiber
Recipe Source: Los Angeles Times - 03-24-1999
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.

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