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Ouchpolo (Bucharan Rice) (M, TNT)
Source: "The Melting Pot," by Israel Aharoni
Serves: 8

3 cups of good rice (Basmati or Yasmine), washed, drained and soaked
3 shredded onions
5 peeled and cut like "thin matches" carrots
1 kilogram lamb meat, cut in small cubes 1" (3cm)
2 teaspoon cumin seeds
1 cup cooked chickpeas
1/3 cup dark raisins
Salt, fresh ground pepper
1/2 cup oil or melted lamb fat

In a big pot fry the meat, turning occasionally, add the onions and continue frying another 5 minutes. Add 1/4 cup water, seal with the lid, and cook over low heat about 1/2 hour.

Place 1/2 of the rice and carrots in a pot, add the meat with all the juice, salt and pepper, then the other 1/2 the carrot strips, continue with the chickpeas, followed by raisins, spread the cumin seeds and finally the rice.

Cover with water and bring to boil. Then cover and continue cooking for 45 minutes.

On the serving plate, arrange all ingredients on the rice.

When pomegranate is available, you can use a few grains to decorate the plate.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A