Apricot-Lamb Wedding Polo

Name: Apricot-Lamb Wedding Polo
Cuisine: Iran
Ingredients: 2 cups basmati rice; ¼ cup salt; Water; 4 tablespoons butter or ¼ cup vegetable oil or olive oil; 4 tablespoons butter or ¼ cup vegetable oil or olive oil; 4 tablespoons butter or ¼ cup vegetable oil or olive oil; 1 large onion, finely chopped; 1 pound boneless lean lamb shoulder or leg, trimmed of fat and cut into ½- to 1-inch cubes; ⅛ teaspoon ground cinnamon; ⅛ teaspoon grated nutmeg; ½ cup dried apricots, coarsely chopped; 3 tablespoons sultana (golden) raisins; Generous grinding of black pepper; ¼ cup plain yogurt (whole-milk or 2%); ⅛ teaspoon saffron threads, dry-roasted, crumbled to a powder, and dissolved in 2 tablespoons water (optional); ¼ cup plain yogurt (whole-milk or 2%); ⅛ teaspoon saffron threads, dry-roasted, crumbled to a powder, and dissolved in 2 tablespoons water (optional)

Preparation info

Serves
6

Difficulty
Medium

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

Many years ago we were asked to cater a wedding in Jeffrey’s hometown in Wyoming. The mother of the bride, who had taken cooking classes from Jeffrey, wanted to make her Lebanese son-in-law-to-be feel welcome. This was especially important since his family would be unable to come to the wedding. They were all in Lebanon, at that time suffering in the depths of civil war. So she asked us to prepare an array of dishes from Persia and the Eastern Mediterranean, serving mezze of various

Ingredients

Asia
Iran
Main course
Wedding/Marriage
October
Gluten-free

Ingredients

Method