Bulgur, Noodle + Currant Pilaf

Petleh Polow-ye Hamadani

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Preparation info

  • Serves:

    6 to 8

    • Difficulty

      Medium

    • Ready in

      1 hr 55

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

This rice is mentioned by Jean Chardin in his Travels in Persia of 1673. In some regions, they garnish this dish with slivered pistachios, almonds, and barberries. For a vegetarian option, simply omit the lamb.

Ingredients

Lamb + Bulgur

  • ¼ cup/60 ml oil or ghee
  • 4 medium onions, peeled and thinly sliced

Method

  1. For the lamb and bulgur: Heat 2 tablespoons of the oil in a medium-sized enameled cast-iron pot and sauté the onion and lamb for 10 to 15 minutes until golden brown. Season with the salt, pepper, turmeric, and advieh. Add the bulgur and sauté for 1 minute longer.
  2. Pour in 2