Spiced lamb and rice (addas polo ba bareh) recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spiced lamb and rice (addas polo ba bareh) recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Spiced lamb and rice (addas polo ba bareh).

Serves 8
Preparation 15min
Cooking 1hr
Skill level Easy

By
Manuela Darling-Gansser

Ingredients 500 g (1 lb 2 oz) basmati or long-grain rice
1½ cups small brown lentils
1½ tsp salt
1 egg yolk
¾ cup thick plain yoghurt
½ cup melted butter
250 g (9 oz) lamb fillet, chopped in small pieces
1 red onion, chopped
2 cloves garlic, chopped
1 tsp ground turmeric
2 tsp ground cumin
1 tsp ground cinnamon
½ tsp ground nutmeg

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions

Rinse rice well in cold water 2–3 times. Bring 2 litres (4 pints) salted water to the boil, add rice and parboil the rice – about 5 minutes – and strain.

Cover lentils with cold water, add salt and bring to the boil. Cook for about 20 minutes. The lentils should still be a little al dente. Drain and set aside.

Mix 1½ cups of the rice with the egg yolk, yoghurt and melted butter. Put this in a non-stick, buttered heavy pan, and set aside.

In another pan, melt a little butter and cook lamb, onion and garlic until lamb has browned and onion softened – about 5 minutes. Add spices.

Now mix the remaining parboiled plain rice and the lentils with the lamb mixture and pile it on top of the yoghurt and rice mixture. With a wooden spoon handle, make holes in the rice and add some small pieces of butter. Put the lid on tight and, over a very low heat, cook for about 30–40 minutes.

To serve, turn it upside down on to a warm dish.

The rice should have a beautiful golden crust on top.

Recipe from Under the Olive Tree by Manuela Darling-Gansser. Published by Hardie Grant.

More from the Lebanese Recipes Kitchen:

Lamb meatballs in fresh tomato sauce (kefta)
Lamb shoulder with spiced stuffing (raqbeh mahshieh)
Basic roast beef & vegetables
Stuffed Cabbage with Vegetables and Beef Steak
Light Lentil Soup with Minced Beef
Middle Eastern Cumin Meatballs 

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