Title: Istambulee Polo (Turkish Rice with Tomato)
Categories: Persian Israel Jewish Lamb Grain
Yield: 1 Servings

MEAT
2	tb	Corn oil
1	md	(1/2 cup) onion, chopped
1	lb	Boneless lamb, cut into 1-in cubes
1/4	ts	Ground turmeric
1/4	ts	Pepper
1/2	ts	Salt
1/2	ts	Advieh (mixed spice -- see PERSIAN.001)
2	c	Water
1	c	Yellow split peas, rinsed under cold water
2	c	Crushed tomatoes, preferably canned
RICE
2	c	Raw rice, well rinsed & covered w/salted water for 1/2 hr wa
2	ts	Salt
5	c	Water
4	tb	Corn oil
2	tb	Water
1/8	ts	Ground turmeric OR
1/2	ts	Whole saffron, ground WITH
1/2	ts	Sugar
1	sm	Potato, peeled & cut into 1/4-in thick slices

The title & tomato in recipe reveal, perhaps, origin of pilau. The seasoning & assembly of rice, meat, yellow split peas are absolutely Persian, but addition of tomatoes reflects influence of Istanbul.

1. Heat oil in a pan, add onion, & stir-fry over moderate heat for 3 mins, or until onion is light brown. Remove onion and set aside.

2. Reheat oil remaining in pan, add lamb, turmeric, pepper, salt, & advieh & stir-fry for 1 min. Add water, cover pan, & simmer over low heat for 1/2 hr. Add split peas, & mix & cook for 20 mins more. Test peas for tenderness; they should be soft but still retain their shape.

3. Stir in fried onion & tomatoes; mix. Cook for 10 mins more. Most of liquid should have evaporated, leaving abt 1/4 cup. Continue cooking until this is achieved. Set aside.

4. Bring 5 c water to a boil, add rice, cover pan, and cook over moderate heat for 8 mins. Drain, rinse rice under cold water, & drain again.

5. Put 2 tb oil in large pan w/2 tb water. Add turmeric or saffron/sugar & shake pan to mix. Put slices of potato in oil in orderly manner. Arrange 1/2 c rice over potato. Add 1/3 of meat mixture over that, then in layers more rice, then meat, & rice as final layer on top. Shape top in pyramid.

6. Cover pan & cook over low heat for 10 mins. Add the balance of oil, 2 tb, cover top of pan w/paper kitchen towels, then pan cover over that. Cook over low heat for 15 mins more establish a firm, crisp tadiq.

Serve warm. Serves 6 to 8 w/salad & table pickles.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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