Gheisi polo

Rice with meat and apricots - Gheisi polo

Ingredients for people 6

• 720 g of basmati rice
• 160 ml of oil to cook or 70 g of clarified butter
• 2 medium onions, finely sliced
• 450 g about chicken meat (or veal or beef or lamb) cut into small pieces
• Salt
• Pepper
• L / 2 teaspoon of powdered and dissolved saffron pistils in 2 tablespoons of hot water
• 120 g of raisins
• 400 g of dried apricots divided into four segments
• 120 g of dates pitted and cut into 4
• Cinnamon (to taste)
• Nutmeg (to taste)
• 2-3 tablespoons of whole white yogurt (optional)


Wash the rice. In a saucepan heat the oil over medium heat, add half of the onions and fry for about 5 'until they are soft, add the meat and continue to sauté for other 10', add salt and pepper and pour a cup of water. Bring to the boil, cover and simmer for 25 'by putting a few drops of water in which you have dissolved the saffron. Meanwhile, in a large pan, heat a little oil with the rest of the onions and fry until these are of a beautiful golden color. Add the raisins, the apricots, the dates and keep stirring for other 2 '. Give a sprinkling of cinnamon and nutmeg and set aside. Meanwhile, bring to a boil in a non-stick pan with high sides and a wide bottom of salt water. Immerse the rice and cook a few minutes until half cooked (the time varies from 2 to 5 'depending on the quality of the rice, adjust it by tasting and drain it when it is still very al dente). Rinse it with lukewarm water.
Mix in a bowl 4 tablespoons of oil, 1 / 2 cup of water, 2 scoops of drained rice, yogurt and 1 spoon of saffron dissolved in water. Place this mixture on the bottom of the pot, if you want a tasty crust to form after cooking. Spread two scoops of unloaded rice on top, leveling with a spatula, then arrange a layer of meat and then a layer of apricots and alternate layers of rice, meat and fruit until the end of the ingredients, which you will try to give a pyramidal shape .
Cover and cook on a moderate flame for 10 '. Mix 2 tablespoons of cold water with 4 of oil and sprinkle the rice. Add also the rest of the water with the saffron that you had prepared. Wrap the lid of the pan with a cloth and close it well so that the steam does not come out and the cloth dries the condensation. Minimize the flame and use a flame spreader. Cook for 50 '. Remove the rice from the heat and, to better remove the crust, immerse the covered pot in the sink with 2 fingers of cold water. Remove the lid, turn the ready-made rice upside down on a serving plate and serve hot.
The rice can also be prepared without meat or, alternatively, the large pieces of meat can be grilled on the grill and then served with rice.

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Gheisi polo