Title: Polo Gremeh Lape (Pilau with Cubed Meat, Yell
Categories: Persian Jewish Sephardic Beef Lamb
Yield: 1 Servings

MEAT
3	tb	Corn oil
1	md	(1/2 cup) onion, chopped
1	lb	Boneless lamb or beef, cut into 3/4-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
RICE
5	c	Water
3	c	Raw rice, well rinsed & covered w/salted water for 1/2 hr wa
2	ts	Salt
5	tb	Corn oil
2	tb	Water
1/8	ts	Ground turmeric OR
1/4	ts	Whole saffron, ground WITH
1/4	ts	Sugar
1	sm	Potato, peeled & cut into 1/4-in thick slices
10		Whole dates, w/or w/o seeds

POLO GREMEH LAPE (Pilau w/Cubed Meat, Yellow Split Peas & Dates)

There is no end to ingenuity in Persian cooking. Here are entirely unpredictable ingreds combined & coming out smelling like roses. Everything here is compatible and sweetness provided by dates is an original & unexpected touch. Lamb or beef may be used but lamb is most popular traditionally.

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

2. Reheat oil remaining in pan, add meat, turmeric, pepper, salt, & advieh & stir-fry for 1 min. Add 2 c water, cover pan, & simmer over low heat for 1/2 hr. Add peas, mix, & cook in a covered pan for 20 mins more. Test peas for tenderness; they should be softening but still retain their shape. Add more water, abt 1/4 cup, if mixture becomes too dry.

3. Stir in fried onion. Test to see that both meat & peas are almost tender & liquid has nearly evaporated, leaving 1 or 2 tbs. Set aside.

4. To prepare rice, bring 5 c water to a boil. Drain the rice & add to boiling water. Cover pan & cook over moderate heat for 8 mins. Drain, rinse rice under cold water, and drain again.

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

6. Cover pan & cook over low heat for 10 mins. Spoon balance of oil (2 tb) over rice, cover top of pan w/paper kitchen towels, then w/pan cover. Cook over low heat for 20 to 25 mins establish a firm, crisp tadiq. To test, plunge a fork handle into rice to bottom to feel a firm crispness.

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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