Kebabb Pilaw

Rice and Mutton Pilaw

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


In Persia we find the same fondness for mutton as in Arabia. Their Kebabb Pilaw is similar to other Eastern pilafs. The rice—unpolished rice is used—is soaked overnight in salted water, and boiled with barely sufficient water to cover. When the rice has absorbed the water, in about 20 minutes time, it should be dry and flaky. It is piled on a dish, and pieces of grilled mutton are laid on the top. It is served with yolk of egg and butter on each plate.