Split Pea Rice With Lamb (Shirin Polo)
Saffron rice layered with tender lamb, split peas, and a sweet-savory orange peel glaze.
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Cooking tools:
- Dutch oven
- Saucepan
- Skillet
- Pot
- Fine-mesh colander
- Mixing bowl
- Wooden spoon
- Kitchen towel
- Serving platter
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- 2 cups basmati rice
- 1 1/2 pounds lamb stew meat, cut into 1-inch cubes
- 2/3 cup yellow split peas
- 1 large onion, thinly sliced
- 3 tablespoons vegetable oil
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon saffron threads, crushed
- 3 tablespoons hot water
- 1/2 cup orange peel, julienned and candied (store-bought or dried)
- 1/3 cup granulated sugar
- 1/4 cup slivered almonds
- 1/4 cup slivered pistachios
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1 1/2 teaspoons salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 cups water
- 1/4 cup plain yogurt
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