Entree: Iran – Khorasan – پلو خراسانی ➤ Polo-ye Khorasani (Saffron-scented Khorasan-style layered rice pilaf with tender lamb, dried fruits, and nuts)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 1 hr 15 min

Total 2 hrs

Ingredients

- 3 cups (600 g) basmati rice
- 1 1/2 lb (680 g) bone-in lamb shoulder, cut into 1–1.5 inch pieces
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 2 medium carrots, peeled and chopped, about 8 oz (225 g)
- 6 oz (170 g) dried apricots, halved
- 1/2 cup (70 g) dried barberries (zereshk)
- 1/3 cup (45 g) slivered almonds, toasted
- 1/4 cup (30 g) shelled pistachios, chopped
- 4 tbsp (56 g) unsalted butter
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) sugar
- 1 cinnamon stick
- 1/2 tsp (1 g) ground cardamom
- 1/2 tsp (1 g) ground turmeric
- 1 tsp (2 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) saffron threads, crushed and soaked in 2 tbsp (30 ml) hot water
- 3 cups (720 ml) water or lamb stock for simmering
- 2 medium potatoes, peeled and very thinly sliced for tahdig
- 2 tbsp (30 ml) plain yogurt (optional, for a crisp tahdig)
- Fresh parsley or cilantro for garnish (optional)

Instructions

1. Rinse the rice under cold water until water runs clear; soak in cold water for 30 minutes then drain.
2. Heat 1 tbsp (15 ml) vegetable oil in a heavy pot over medium heat; add sliced onion and sauté until golden.
3. Add lamb pieces and brown on all sides, then stir in cinnamon stick, cardamom, turmeric, 1 tsp salt, and 1/2 tsp pepper. Add 3 cups (720 ml) water or stock, bring to a simmer, cover and cook gently until lamb is fork-tender, about 1 to 1¼ hours.
4. While the lamb cooks, in a small skillet melt 2 tbsp (28 g) butter with 1 tbsp (15 ml) oil; add chopped carrots and sauté 5–7 minutes. Add apricots and simmer 5 minutes until softened; remove and set aside.
5. In the same skillet melt 1 tbsp (14 g) butter, add barberries and 2 tbsp (30 g) sugar, gently sauté 1–2 minutes until plump; remove quickly to avoid burning.
6. Toast almonds and pistachios in a dry pan until fragrant; set aside.
7. Parboil the drained rice: bring a large pot of salted water to a boil, add rice and cook 6–8 minutes until grains are al dente. Drain thoroughly.
8. Prepare the pot for tahdig: coat the bottom with 1 tbsp (15 ml) oil and arrange a single layer of thin potato slices; optionally mix 2 tbsp (30 ml) yogurt with 1 tbsp (15 ml) oil and brush over potatoes for extra crispness.
9. Layer half the parboiled rice over the potato base, sprinkle half the saffron water, then spread the lamb, carrots, apricots and half the toasted nuts. Add remaining rice on top and pour remaining saffron water over the mound.
10. Wrap the lid of the pot in a clean kitchen towel and seal; cook over medium-high heat 5–7 minutes, then reduce to low and steam for 30–40 minutes to form the tahdig and finish the rice.
11. When done, invert onto a serving platter so the crisp potato tahdig is exposed or spoon out portions revealing layers. Garnish with sautéed barberries, remaining toasted nuts, and fresh herbs. Serve hot.