Persian Lamb and Apricot Polo

Preparation info
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By Claudia Roden

Published 1986

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The apricot has a special affinity for lamb. But it must be of the sharp variety. The early Arab Abbassid dynasty, centred in Persia, greatly favoured the combination and created a series of dishes on this them which they called mishmishiya, mishmish being the Arab word for apricot. It is still a great favourite as a partner to lamb in modern Iran. The rest of the Middle East has adopted it to a much lesser degree.