Name: Rice with Apricots (Qeysi polow)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 1½ pounds (675 g) boned leg or shoulder of lamb or boneless, skinless chicken thighs, cut into 1-inch/2.5cm cubes; 2 tablespoons plain yogurt; ¼ teaspoon ground saffron dissolved in 1 tablespoon rose water; ¾ cup (180 ml) oil, butter, or ghee*; ¼ cup (60 ml) lime juice; 2 onions, peeled and thinly sliced; ½ teaspoon freshly ground black pepper; ½ teaspoon ground saffron dissolved in 2 tablespoons rose water; 1 teaspoon sea salt; 1 teaspoon advieh (Persian spice mix)*; 1 cup (150 g) golden raisins; 3 tablespoons oil; 1 teaspoon cinnamon; 1 onion, peeled and thinly sliced; 1 cup (175 g) pitted dates; 2¼ cups (375 g) dried apricots, quartered; ½ teaspoon nutmeg; 1 teaspoon turmeric; 3 cups (600 g) long-grain basmati rice

Preparation info

Makes
6
servings

Difficulty
Medium
Ready in
1 hr 45

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Meat

3 tablespoons oil
1 onion, peeled and thinly sliced
1½ pounds (

Asia
Iran
Main course
Southeast Asia
Gluten-free

Method

In a sauté pan, heat 3 tablespoons oil over medium heat and brown the onion and meat. Season with salt, pepper, turmeric, advieh, and lime juice. Pour in 1½ cups/360ml water. Cover and simmer for 55 minutes over low heat until the meat is almost tender. Add the saffron-rose water and set aside.
To cook the rice: Clean and wash 3 cups/600g rice 5 times in warm w