Ingredients
3 tbsp margarine
2 1/2 3 lbs lamb shoulder
1/2 tsp salt
1/3 tsp pepper
1/4 tsp cinnamon
1/4 tsp nutmeg
2/3 cup water
1/2 cup raisins
2/3 cup dried apricots
2 1/2 cup rice
1 1/2 tbsp salt
2 qt water
2 tbsp salt
1/2 cup butter melted
Directions
Cut lamb shoulder into chops. Clean and trim. Melt butter in skillet
and saute lamb with seasonings. Add water and let simmer on low heat
for 30 minutes. Quarter each of the apricots. Wash raisins and
apricots. Melt butter in skillet and saute apricots and raisins about
5 minutes. Cook rice ( Persian method is very complicated. Cook as
you usually do. ) Put half of rice in pot, arrange meat, apricots and
raisins over the rice. Pour the rest of the rice over themeat
mixture. Cover and cook.
From In a Persian Kitchen formatted by Emilie rwsm05a
Servings: 5 servings
Persian Rice With Apricots Recipe brought to you by Recipe Ideas
Categories: Fruit; Rice; Vegetable
The History of Recipes
We can read the history of meal recipes back into antiquity, in truth as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, these, old cookbooks were just basic hieroglyphic or cunieform instructions for food preparation.
Later on, there are two interesting cookery books published in the fourteenth century : a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these have no connection with the indian food that is popular today, but rather accounts of the types of meals on the tables of the wealthy. By the advent of the twentieth century, cooking books were increasing in popularity as a result of higher levels of literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this Persian Rice With Apricots recipe.
