Saed News: Dandeh Polo is a type of layered rice dish in which the bottom crust (tahdig) consists of seasoned lamb ribs. There are two methods for preparing this dish, which are explained below.
According to the Saed News Cooking Service, in both methods explained here, the lamb ribs are cooked and roasted. Since rib meat contains layers of fat, it is fried and browned in the bottom of the pot (tahdig) using its own fat. This not only gives the dish a delicious flavor but also ensures the meat becomes tender and fully cooked.
Lamb ribs – 1 kg
Rice – 3 cups
Salt – As needed
Local butter – As desired
Cinnamon, cumin, and saffron – To taste
Onion – 1
Tomato and bell pepper – As needed for grilling
Step 1:
To prepare the festive version of Dandeh Polo using this method, first place the ribs in a bowl. Chop the onion and add it. Add the spices as well, mix everything thoroughly, and let the mixture rest in the refrigerator for a few hours.
Step 2:
Next, take a pot and pour in a little oil and local butter at the bottom. Arrange the ribs at the base of the pot. The rice, which has been soaked and parboiled in boiling water beforehand, is drained and layered over the ribs. Cook over low heat until done.
Step 1:
In this method, the ribs can be cooked separately in another pot before being placed under the rice. However, in the first method, the ribs also cook well. Once the ribs are cooked, coat the bottom of the pot with some local butter and brewed saffron.
Step 2:
Then pour in a bit of the rib broth and place the ribs, fat-side down, at the bottom of the pot. Sprinkle cumin and cinnamon over the ribs. Layer the drained rice on top and let it steam for 1 to 2 hours.
