Recipe Menu
 
Browse Recipe Categories
» Afghan (20)
» African (27)
» American Indian (31)
» Arabian (19)
» Australian (32)
» Barbeque (15)
» Beef (47)
» Bread (21)
» British (7)
» Cakes (64)
» Candy (25)
» Casseroles (5)
» Chinese (48)
» Cookies (14)
» Desserts (51)
» Dips (2)
» Drinks (44)
» Dutch (13)
» Filipino (225)
» Fish (12)
» French (7)
» German (10)
» Greek (10)
» Indian (21)
» Irish (26)
» Italian (9)
» Jambalaya (6)
» Japanese (11)
» Jewish (32)
» Korean (13)
» Lamb (4)
» Mexican (40)
» Misc Unsorted (95)
» Oriental (28)
» Pakistan (11)
» Pancakes (11)
» Pies (24)
» Pork (30)
» Poultry (24)
» Puddings (8)
» Russian (17)
» Salads (24)
» Sandwich (7)
» Sauces (5)
» Seafoods (74)
» Soups (14)
» Syrups (1)
» Thai (11)
» Vegetables (14)
Search Recipe
Search recipe
  Home » Afghan » Polo shabati (pilau for the sabbath)
Recipe A-Z: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
  Polo shabati (pilau for the sabbath)
  Category: Afghan
  Author: CookingKing
  Date Posted: 7/14/2002
  Hits: 1,361
  Rating:  (3.0) votes 91
  Rate this recipe
Ingredients
Ingredients:

5 c Water, with 1 tb salt
2 lb Boneless beef chuck, cut
  -into 1-in pcs
3 c Raw rice, well rinsed
2 lg (abt 3/4 lb) potatoes,
  -peeled & cut into 1/4-in
  -thick slices
1/2 ts To 1 ts pepper, to taste
1 tb Ground cinnamon
1/2 c Light or dark raisins,
  -rinsed under cold water
1 c Water, hot
1/2 c Corn oil
Instructions
1. Bring 5 cups of water w/1 tb salt to a boil in pan, add meat, & cook over moderate heat for mins. Remove foam that rises during this time. Remove meat from liquid & set aside.

2. Add rice to same liquid & cook over moderate heat for 5 mins. Drain rice through a colander, rinse under cold water, & set aside.

3.Put sliced potatoes on bottom of pan, arranged in orderly fashion. Spread over this half of rice & sprinkle w/pepper & cinnamon. Spread raisins in center of rice. Add all meat over this & balance of rice over all. Pour in cup of hot water & dribble oil over surface & around edges of pan.

4.Cover pan & cook over low heat for 1/2 hr. Reduce heat to very low & cook, tightly covered, for 5 hrs to produce crisp potatoes & rice. Serve warm.

VARIATION: One hard-cooked egg for each person may be added to rice and meat pan. Cook eggs in water w/1/2 ts salt for 5 mins. Salt is added to prevent shell from breaking. Rinse eggs in cold water & place them on top of rice in pan after adding hot water & oil. Cover pan & cook as directed.

NOTE: Rice is not a prohibited food & is eaten during Passover as well as rest of year. It is Basmati rice, found in Pakistan and Afghanistan, & is cleaned by hand three times to remove broken kernels, dirt & other impurities. This, in a general way, prepares rice for the holiday.

There are (0) comments
Comment

All fields are required
Name:*
Email:*  
Comment:*

Only 200 char allowed
Char count

Security Code:



Featured Recipe
» Boneless Pork Chops
Category: Pork
Rating:  votes 134
Hits: 1537

10 Newest Recipes
» Baklava
 2,774 - days ago
» Grape Leaves Aleppo
 2,775 - days ago
» Greek Souzoukaklia
 2,775 - days ago
» Sinugbang bangus
 2,775 - days ago
» Grilled Eggplant Moussaka
 2,775 - days ago
» Kourambiedes (Greek Cookies)
 2,777 - days ago
» Beef Test Steak
 3,531 - days ago
» Cookie Test Image Upload
 3,667 - days ago
» Beef Image Upload Test 2
 3,668 - days ago
» BBQ Test Image Upload
 3,668 - days ago

Top 15 Recipes