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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Persian/Iranian Rice Ingredients:
300 g moong meat |
400 g basmati rice |
400 g beef or 400 g lamb |
2 large onions |
2 -3 tablespoons tomato paste |
1/2 teaspoon turmeric |
cooking oil |
salt |
black pepper |
Directions:
1. Peel and thinly slice onions. Fry in oil until slightly golden.
2. Cut meat into small pieces and fry in onions until colour changes.
3. Add two glasses of hot water, salt, black pepper, and tomato paste, and cook over medium heat for about 40 minutes.
4. Wash moong.
5. Add 1-2 glasses of hot water, turmeric, and a bit of salt and cook over medium heat for 15-20 minutes. Drain water.
6. Add to meat and mix well.
7. Prepare rice as in Kateh or Polow.
8. If cooking Kateh, when excess water is boiled off, add meat-moong, mix well, and continue cooking.
9. If cooking Polow, when rice is rinsed, add meat-moong, mix well, and continue cooking.
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