Translated by, Samira Hasanzadeh
The savory and eye-catching dish will become part of your main meals during a week if you ever have a chance to try.
Rice, 4 cups
Herbs applied in Polo dish like, leek, dill, parsley, fenugreek, 500 g
Lamb shank, 250 g
Beets, 1 or 2
Carrots, 2 nos
Dried apricot slices, 1/2 cup
Onion, 1 no
Dried lime powder, 2 tablespoons
Salt, pepper and turmeric for seasoning
Wash the meat and cut into pieces. Sprinkle pepper and turmeric powder over the meat. Take a large saucepan put the pieces inside and fill 2 glasses of water and allow to get half-cooked on a low flame.
Soak rice in water and drain water and put inside a pot with enough water to soften. Strain the rice. In the meantime, peel the beets and cut into rings. Cut carrots lengthwise, 3 cm long. Wash the dried apricots as well and soak in water. Sauté in oil for a couple of moments.
Pour a little oil at the bottom of the pot and put 1 skimmer of the strained rice over. Now put the half-tone meat pieces over and sprinkle dried lime powder.
Put a layer of beets slices as well as carrots sticks over the meat and then spread a layer of finely chopped herbs. Now again a skimmer of rice and go on till all the ingredients are over. Arrange the sautéed soaked apricots on top. Pour in 2 to 3 tablespoons oil all over the rice. Put the lid covered in a piece of cloth and let it cook through.
Once ready, transfer to a platter and serve hot with fresh basil. Bon Appetit!