| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Afghan |
Afghan |
10 |
servings |
INGREDIENTS
| 1/2 |
c |
Corn oil |
| 5 |
md |
(4 cups) onions; chopped |
| 4 |
lb |
Baby lamb; cut into 3-in |
|
|
; pieces, including |
|
|
; bone |
| 2 |
lb |
Carrots; cut into thin |
|
|
; julienne slices, |
|
|
; 2-" long |
| 1 |
c |
Dark or light raisins |
| 1 |
c |
Pistachio nuts; shelled (optional |
|
|
; but recommended |
| 3 |
|
Heads garlic; cloves separated |
|
|
; but not peeled, |
|
|
; rinsed in water |
| 4 |
c |
Raw rice; well rinsed |
| 3 1/2 |
|
Cups; water, warm |
| 2 |
|
Teaspoons; salt, or to taste |
| 1 |
|
Teaspoon; pepper |
INSTRUCTIONS
The extravagantly seasoned & adorned King's Rice is so-called because,
according to the Afghan Jews, it is fit for a king. It is a very expensive
preparation, served only on ceremonial occasions such as Bar Mitzvahs,
holidays, & for special guests. It is not an everyday kind of rice. Nor is
the lamb an ordinary baby lamb! The sheep most often seen in Middle Eastern
or North American are a special breed (I called them fat-tail sheep) w/
such a fat tail that it might drag on the ground. The tail is a prized
source of cooking fat. (The lambs are usually fattened at home.)
1. Heat oil in pan large enough to contain all ingreds. Add onions &
stir-fry over moderate heat for 2 mins. Add meat & brown for abt 15 mins.
Remove the meat & onions to platter or a bowl. The balance of the oil
remains in the pan.
2. Cover the bottom of the pan w/half the carrots to protect meat from
scorching. Over this, arrange the meat & onions. Cover w/ the balance of
the carrots. Sprinkle w/pistachios & garlic cloves over all.
3. Add the rice to cover other ingreds & carefully pour in water, salt, &
pepper. Bring the liquid to a boil & simmer for abt 10 mins, or until the
liquid is absorbed by the rice. Stir top of rice lightly to mix but do not
disturb other ingreds. Turn heat to low, cover the pan, & cook for abt 1 hr
w/out stirring.
Serve the polo w/salads, pickles, & Afghan bread (Noni Afghani -- see
AFGHANI.019). Serves 10.
VARIATION: The polo can be prepared w/chicken & boneless beef chuck or ribs
of beef. Stir-fry 15 pieces of chicken (legs, thighs, & breast) or 4 lbs
beef, w/onions as in the basic recipes; all other steps are the same. The
beef will take longer to tenderize & it is suggested that it be cooked
w/onions in a covered pan for 20 mins before moving on to the next steps.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in
Exotic Sephardic Kitchens from Morocco to India, 1992 Published by Donald
I. Fine, Inc., N.Y. [> Be Seeing You -- DPileggi
Per serving: 208 Calories (kcal); 17g Total Fat; (71% calories from fat);
4g Protein; 12g Carbohydrate; 0mg Cholesterol; 29mg Sodium Food Exchanges:
0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates
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