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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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An Iranian meat casserole. Cooking and preparation time does not include time to soak and cook peas and cook rice, which (done simultaneously) will take approximately 1 1/2 hours. Ingredients:
3 cups cooked rice |
1/2 cup dried split yellow peas, soaked 1 hour and cooked in water to cover until tender |
1 lb ground lamb |
2 medium onions, chopped |
1/2 teaspoon salt |
fresh ground pepper |
1/2 teaspoon turmeric |
1/4 teaspoon cinnamon |
1/4 teaspoon ground cloves |
1/2 cup dried pitted prunes, chopped |
1 medium onion, chopped |
1/4 cup chopped almonds |
1 tablespoon butter |
1 tablespoon chopped parsley |
1 teaspoon crushed dried mint |
1/2 cup beef broth |
Directions:
1. Combine the rice with the peas through cloves until well mixed; spread 1/2 of mixture in a buttered 9-inch square baking dish.
2. Fry the prunes through almonds in the butter 5 minutes; stir in parsley and mint. Spread this stuffing over the layer of rice/peas/lamb mixture and cover with the rest of the rice mixture.
3. Add beef broth to the dish and bake at 350F 45 minutes.
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