Best Iranian Eslamboli Polou Rice With Ground Meat Recipes
KABAB KUBIDEH - PERSIAN GRILLED GROUND MEAT
Delicious served with hot rice. This recipe works better if you use flattened skewers so that the meat doesn't roll when you turn it. Overnight chilling not included in preparation time. Use a spacer between the grill grates and the skewers to prevent meat sticking or spray the grates liberally with cooking spray before heating the grill.
Provided by Molly53
Categories Onions
Time 23m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Drain the juice from the grated onion very well.
- Mix all ingredients well; cover and refrigerate overnight.
- Divide the meat into 10-12 portions.
- Press each portion around long metal skewers and shape evenly (you're looking for a sausage shape).
- Place the skewers a few inches away from the grill coals.
- Turn frequently to brown and then cook each side for a few minutes.
Nutrition Facts : Calories 95, Fat 5.8, SaturatedFat 2.3, Cholesterol 25.7, Sodium 235.7, Carbohydrate 2.7, Fiber 0.3, Sugar 0.6, Protein 7.5
IRANIAN CHICKEN WITH RICE (MORGH POLOU)
This is a typical Iranian recipe using fruit with a meat or chicken. The saffron gives it a golden color and the scent while it is cooking is wonderful. It is not "spicy hot" but it is "spicy flavorful". There is a special way to cook Iranian rice but I have simplified this recipe using plain cooked rice - I prefer Basmati Rice I made this recipe using skinless boneless breasts - they turned out too dry I recommend that you use the whole chicken, skin on for this recipe
Provided by Bergy
Categories Poultry
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season the chicken pieces with salt & pepper.
- Using half the Ghee/butter brown the chicken, set aside.
- Fry the onion until transparent in the remaining butter/ghee, add apricots & raisins cook 5 miniutes.
- Stir in the cinnamon then add the 1/4 cup water to lift the browned sediment.
- Place half the cooked rice in an oven proof dish placing the chicken on top.
- Spread the apricot mixture over the chicken and top with remaining rice.
- Cover the dish tightly and bake in 350 oven for 45 minutes or until the chicken is cooked & tender.
- While the chicken is cooking mix the saffron with 2 tbsp boiling water, leave to steep.
- Just before serving sprinkle saffron liquid over the top of the casserole , stir gently mixing the chicken, rice & saffron.
- Serve heaped on a platter.
THE BEST BBQ LEG OF LAMB
The name says it all. The meat must marinate for at least 24 hours prior to cooking. Thank you Sheryl for the recipe. Based on a recent review to clarify the tomato sauce is tomato ketchup not puree.
Provided by Wendys Kitchen
Categories Lamb/Sheep
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Marinate at least for 1 day.
- Best on BBQ slowly cooked over a low flame for a few hours.
- Or you can bake in the oven at 180 Degrees C for about 1 1/2 hours or longer.
- Absolutely delicious.
Nutrition Facts : Calories 504.8, Fat 21.4, SaturatedFat 6.8, Cholesterol 157.5, Sodium 1162.7, Carbohydrate 23.2, Fiber 0.9, Sugar 20.7, Protein 51.9
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