Shahee Polo (kings Rice) Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Corn oil,
5 medium: , (4 cups) onions, chopped
4 lbs: Baby lamb, cut into 3-in pieces, including bone
2 lbs: Carrots, cut into thin julienne slices, 2-" long
1 cup: Dark or light raisins,
1 cup: Pistachio nuts, shelled, (optional but recommended
3 Heads: garlic, cloves separated but not peeled, rinsed in water
4 cup: Raw rice, well rinsed
3 1/2 cup: , water, warm
2 tsp: , salt, or to taste
1 tsp: , pepper
Directions:
The extravagantly seasoned & adorned Kings Rice is so-called because,
according to the Afghan Jews, it is fit for a king. It is a very
expensive preparation, served only on ceremonial occasions such as
Bar Mitzvahs, holidays, & for special guests. It is not an everyday
kind of rice. Nor is the lamb an ordinary baby lamb! The sheep most
often seen in Middle Eastern or North American are a special breed (I
called them fat-tail sheep) w/ such a fat tail that it might drag on
the ground. The tail is a prized source of cooking fat. (The lambs
are usually fattened at home.)
1. Heat oil in pan large enough to contain all ingreds. Add onions &
stir-fry over moderate heat for 2 mins. Add meat & brown for abt 15
mins. Remove the meat & onions to platter or a bowl. The balance of
the oil remains in the pan.
2. Cover the bottom of the pan w/half the carrots to protect meat
from scorching. Over this, arrange the meat & onions. Cover w/ the
balance of the carrots. Sprinkle w/pistachios & garlic cloves over
all.
3. Add the rice to cover other ingreds & carefully pour in water,
salt, & pepper. Bring the liquid to a boil & simmer for abt 10 mins,
or until the liquid is absorbed by the rice. Stir top of rice
lightly to mix but do not disturb other ingreds. Turn heat to low,
cover the pan, & cook for abt 1 hr w/out stirring.
Serve the polo w/salads, pickles, & Afghan bread (Noni Afghani -- see
AFGHANI.019). Serves 10.
VARIATION: The polo can be prepared w/chicken & boneless beef chuck
or ribs of beef. Stir-fry 15 pieces of chicken (legs, thighs, &
breast) or 4 lbs beef, w/onions as in the basic recipes; all other
steps are the same. The beef will take longer to tenderize & it is
suggested that it be cooked w/onions in a covered pan for 20 mins
before moving on to the next steps.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India, 1992 Published by
Donald I. Fine, Inc., N.Y. [> Be Seeing You -- DPileggi
Source from luhu.jp
according to the Afghan Jews, it is fit for a king. It is a very
expensive preparation, served only on ceremonial occasions such as
Bar Mitzvahs, holidays, & for special guests. It is not an everyday
kind of rice. Nor is the lamb an ordinary baby lamb! The sheep most
often seen in Middle Eastern or North American are a special breed (I
called them fat-tail sheep) w/ such a fat tail that it might drag on
the ground. The tail is a prized source of cooking fat. (The lambs
are usually fattened at home.)
1. Heat oil in pan large enough to contain all ingreds. Add onions &
stir-fry over moderate heat for 2 mins. Add meat & brown for abt 15
mins. Remove the meat & onions to platter or a bowl. The balance of
the oil remains in the pan.
2. Cover the bottom of the pan w/half the carrots to protect meat
from scorching. Over this, arrange the meat & onions. Cover w/ the
balance of the carrots. Sprinkle w/pistachios & garlic cloves over
all.
3. Add the rice to cover other ingreds & carefully pour in water,
salt, & pepper. Bring the liquid to a boil & simmer for abt 10 mins,
or until the liquid is absorbed by the rice. Stir top of rice
lightly to mix but do not disturb other ingreds. Turn heat to low,
cover the pan, & cook for abt 1 hr w/out stirring.
Serve the polo w/salads, pickles, & Afghan bread (Noni Afghani -- see
AFGHANI.019). Serves 10.
VARIATION: The polo can be prepared w/chicken & boneless beef chuck
or ribs of beef. Stir-fry 15 pieces of chicken (legs, thighs, &
breast) or 4 lbs beef, w/onions as in the basic recipes; all other
steps are the same. The beef will take longer to tenderize & it is
suggested that it be cooked w/onions in a covered pan for 20 mins
before moving on to the next steps.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India, 1992 Published by
Donald I. Fine, Inc., N.Y. [> Be Seeing You -- DPileggi
Source from luhu.jp