Iranian Rice Pilaf with Lamb – Geisi Polow

On the days you feel like a little Falafell or Shawarma but don’t want to go out, here is a very simple Persian Pilaf dish from Iran. Having consulted my Middle Eastern food encyclopedia from Claudia Roden; the new book of Middle Eastern food, I came up with my own version which, instead of using lamb cubes, I simply use ground lamb and it works just as well. The combination of flavors; from the Allspice to Cinnamon add a real Middle Eastern ensemble to the dish. Ready in less than half hour, it can make for a wonderful weeknight last minute dinner. This recipe can easily serve four people, but leftovers can be transformed in a cold salad the following day.

INGREDIENTS
Serve 4
3 Tablespoons butter
500 Gr. Ground Lamb
1 Large Onion thinly sliced
2 Garlic Cloves
1/2 Teaspoon ground Cinnamon
1/4 Teaspoon ground Allspice
1 1/2 Basmati Rice
Salt & Pepper to taste
2 1/2 Cups chicken broth
1/4 Cup dried apricot sliced

METHOD
In a heavy base pot, melt the butter and saute the onions, until they start to brown. Add the garlic and cook, until they become translucent. Add the ground meat and using a wooden spoon, mix well, until the meat is fully cooked and in small grains. Add the spices stir well. Add the Basmati rice which has been previously washed 3 times in clear water. Mix everything and bring the mixture to a boil. Add the apricot slices. Once the liquid starts to boil, reduce the heat to low and cover. Cook the rice for 15 minutes. Remove from the heat and let it rest for 10 minutes.
Serve with a light salad, a few slices of Pita bread, pickles as accompaniment and some Harissa. Enjoy !