• LOGIN
  • REGISTER

Manuela Food and Travel

Food and Travel Adventures, Recipes, Blog and The Online Bookshop Featuring Italian Coffee Table and Kitchen Cookbooks by Manuela Darling - Gansser

  • HOME
  • BLOG
  • RECIPES
  • TRAVEL JOURNAL
  • COOKING CHANNEL
  • VIEW BOOKS
  • BOOK SHOP
  • CONTACT
  •  
You are here: Home / All Recipes / POLOW WITH LAMB AND LENTILS

POLOW WITH LAMB AND LENTILS

By Manuela | July 23, 2017 | InAll Recipes, Blog, General, Mains

This is my version of a beautiful Persian rice, so fragrant and bursting with flavour.
You can serve it as a main meal, or I like to make a labneh as an accompaniment. I find the sourness of the yogurt goes really well with the polow.

• for 4 people:
• 250 gr Persian or Basmati rice, rinsed several times in water
• 1 cup Puy lentils, soaked for 1/2 hour
• boil the rice and lentils in two separate pans until just tender
• drain, pour a little cold water over, to stop the cooking
• 1/2 cup of barberries, washed

IMG_1776

• reserve about 1 cup of cooked rice
• put the remaining rice, lentils and barberries in a bowl

IMG_1761

• dice a small lamb backstrap
• in a fry pan add a little butter and oil
• gently fry 1 finely chopped Spanish onion
• add 2 teaspoons of ground turmeric
• 2 teaspoons of ground cumin
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• then the meat and stirring let it colour
• add salt and pepper

IMG_1768

• sprinkle 1 tablespoon of sumac over the lamb
• and mix every thing into the bowl with the rice, lentils and barberries

IMG_1779

•  in a clean bowl mix
• 2 egg yolks
• 50 gr melted butter
• 150 ml plane yogurt
• then add the cup of rice you have put to the side
• mix all well

IMG_1781

• in a large, nonstick frypan add the rice/yogurt mix and let it gently cook for a few minutes

IMG_1783

• gently spoon the rice/lamb mix and spread it out, pushing down gently
• with the back of a wooden spoon, make 5-6 holes and insert a small piece of butter
• put a lid on and cook on gentle heat for about 30 minutes

IMG_1785

• gently loosen the rim of the rice
• put the serving plate on the pan and carefully invert the dish
• the rice should come away easily ( that is why it is important you use a non stick pan)
• decorate with pistacchio and pomegranate seeds

« GRILLED ROMANO PEPPERONI
SAANENLAND »
Free book delivery in Australia

SUBSCRIBE TO GET MY LATEST BLOG ARTICLES DIRECT TO YOUR INBOX!

  • Blog
  • Cooking Channel
  • Travel Journal

RECIPES

  • All Recipes
  • Entrees
  • Mains
  • Desserts
  • General

RECENT POSTS

SPICEY ROASTED CAULIFLOWER

MOTHER’S KISSES (nan-e gerdoui)

LENTIL SALAD WITH BASILICO OIL

FOLLOW ME

  • Facebook
  • Instagram
  • YouTube

Copyright © 2021 · Manuela Darling-Gansser · Website by The Onn Agency