Adas Polo Recipe

Lentil Polou (Adas Polo)

Ingredients:

1 lb. lentils

1 lb. long-grained rice

2 ½ tablespoons of vegetable oil

2 tablespoons of hot water

1 lb. finely cut cooked lamb, chicken or veal

¼ pound dates

1 cup raisins

½ teaspoon saffron

½ cup melted butter or margarine

Preparation:

Wash lentils and cook until tender. Cook rice according to directions for chelou and mix in with the cooked lentils. Mix 2 ½ tablespoons of vegetable oil and with hot water in a baking dish so the bottom is coated nicely. Place dish over low to medium heat and pour in half the rice and lentils. Place meat over rice and sprinkle the ¼ lb. of dates and the raisins on top. Add remaining rice and cover to bake in a preheated 350-degree oven for 45 minutes. Let stand for 5-10 minutes before adding melted butter or margarine with the saffron on top and toss gently!


This recipe and others can be found at www.cookpersian.com

Gheimeh Recipe

Gheimeh

Typically served with traditional Persian rice.

Ingredients:

4 tablespoons vegetable oil

1 large onion, chopped

1 lb finely chopped lamb, veal or beef

¼ lb dried split yellow peas

1 cup tomato sauce

3 dried limes (or ½ cup lime juice)

½ teaspoon black pepper

½ teaspoon salt

¼ teaspoon saffron

½ teaspoon turmeric

½ cup hot water

(½ lb finely chopped potato French fries) – Optional garnish

Preparation:

Place vegetable oil and onions in a large pot and sauté the onions over a stove on medium to high heat.  Once the onions are browned, remove them and drain them.  Set them aside for later.  In the remaining oil in the pot add the meat, pepper, turmeric, tomato sauce and hot water.  Stir well until the mixture is consistent.  Reduce stove heat to medium, cover the pot, and cook until the meat is well done.  Once the meat is cooked, remove the cover and add the split peas, lime juice and salt.  Partially cover the pot again and simmer on low heat for 45 minutes.  After the 45 minutes or when the meat is fully cooked, add the fried onion which was set aside and the saffron mixed with a little hot water.  Stir again.  Partially cover the pot and simmer for 15 minutes.  Serve alone or over rice, garnish with the French fries if desired.

This recipe and others can be found at www.cookpersian.com

Baghali Polo Recipe

Baghali Polo

Ingredients:

1 ½ lbs. long- grained rice

1 ½ pounds fresh dill

1 box frozen lima beans, cooked and drained

1 lb. boneless lamb or veal, shank or round

Salt and pepper as desired

2 large onions

2 tablespoons of vegetable oil

½ cuo of olive oil

½ teaspoon or saffron

2 tablespoons hot water

Preparation:

Cook rice according to directions for cooking chelou and drain. Chop the dill thinly sliced and mix with lima beans and rice. Stew the meat in one piece, with salt and pepper, onions, and a little water for 2 hours, or until very tender. Then, oil the inside of a large saucepan with 2 tablespoons of vegetable oil and put in half the rice. Place meat on top of the rice and cover it with the second half of rice. Cover saucepan and bake in preheated oven 350 degrees for 20 minutes. Then mix half the olive oil with ¼ broth that was leftover from cooking the meat, and pour over the rice, and continue to bake for 35 minutes longer. Let stand for 10 minutes before mixing saffron and hot water from the remaining oil to sprinkle over the rice. Stir rice gently and serve immediately.

This recipe and others can be found at www.cookpersian.com

Chelo (Persian Rice) Recipe

Chelo

Ingredients:

1 lb. long- grained rice

4 quarts of water

3 tablespoons of butter or margarine

4 tablespoons of salt

2 tablespoons vegetable oil

1 egg yolk

Preparation:

Fill 4-quarts of water in a saucepan and bring to boil. When boiling, add 1 lb. of long-grained rice and 4 tablespoons salt over high heat for 7-10 minutes. Stir water occasionally making sure not to overcook rice. Drain and rinse immediately. Heat another saucepan on low heat, adding 2 tablespoons of vegetable oil with 1 tablespoon of water. Mix ½ cup of cooked rice with 1 egg yolk, slightly beaten and spread evenly over bottom of pan. Fill the pan with remaining cooked rice, cover and bake in a 350 degree oven for 15 minutes. Remove cover and sprinkle rice with 3 tablespoons of butter mixed with 1 tablespoon of water. Cover and bake for 30 minutes longer. Let cool for 10 minutes, before enjoying!


This recipe and others can be found at www.cookpersian.com