Ouchpolo (bucharan rice)

1 Servings

Ingredients

Quantity Ingredient
3 cups Good rice; (Basmatti or Yasmine)cleaned, washed and soaked and drained in a colander
3 Shredded onions
5 Peeled and cut like \"thin matches\" carrots
1 kilograms Lamb meat;cut in small cubes #3 cm
2 teaspoons Cumin seeds
1 cup Cooked chickpeas
⅓ cup Dark raisins
Salt; fresh ground pepper
½ cup Oil or melted lamb fat

Directions

source:The melting pot by Israel Aharoni 1. In a big pot fry the meat, turning occasional, add the onions and continue frying another 5 minutes. Add ¼ cup water, sell with the lid, and cook over low fire about ½ an hour.

2. Place half of the rice in a pot, add the meat with all the juice. salt and pepper, then the carrot strips, continue with the chickpeas, followed by raisins, spread the cumin seeds and finely the rice.

3.Cover with water and bring to boil.Then cover and continue cooking for 45 minutes.

4. On the serving plate , arrange all ingredients on the rice.

5. When pomegranate is available, you can use a few grains to decorate the plate.

Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel" <i_barzel@...> on Sep 14, 1998, converted by MM_Buster v2.0l.

Related recipes