---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ZARDALU POLO - PERSIAN LAMB AND APRICOT PILAF
  Categories: Lamb, Rice, Oriental
       Yield: 6 servings
  
     1/2 c  Butter
       1    Onion, finely chopped
       1 lb Lean lamb, cubed
            Salt, pepper
     1/2 ts Ground turmeric
     1/2 ts Ground cinnamon
   2 1/2 tb Seedless raisins, preferably
            -golden
       4 oz Fresh or dried apricots,
            -halved
       2 c  Long-grain rice, washed in 3
            -changes of water
  
   Heat butter in heavy pan and fry onion until golden.
   Add meat and brown on all sides. Season to taste with
   salt, pepper, turmeric and cinnamon. Mix in raisins
   and apricots. Add water (about 3/4 cup) to cover.
   Cover and simmer over very low heat 1 1/4 to 1 1/2
   hours or until meat is very tender. Stir occasionally
   to prevent scorching, adding water if necessary.
   Texture should be thick but pourable.
   Boil 4 cups water, add 1/2 teaspoon salt and rice.
   Bring to boil again and boil 2 minutes, then reduce
   heat, cover pan and cook over low heat 10 to 15
   minutes or until almost tender. Fluff with fork.
   Arrange rice and stew in alternate layers in heavy
   saucepan, beginning and ending with layers of rice.
   Set over very low heat, stretch clean cloth over pot
   and place cover over cloth. Steam 20 minutes, or until
   rice is tender. Makes 6 servings.
  
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