Kado polou

Kado polou

Rice with pumpkin

By
From
The Complete Middle Eastern Cookbook
Serves
4-5
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g finely minced lamb, beef or veal
1 small onion, grated
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
freshly ground black pepper, to season
500g butternut pumpkin
1 large onion
60g butter or ghee
1 quantity Chelou
3 teaspoons brown sugar

Method

  1. Combine the meat in a mixing bowl with the onion, cinnamon, nutmeg, salt and pepper and mix thoroughly. Shape into balls the size of large walnuts, then flatten into thick patties.
  2. Peel the pumpkin and cut into slices 1 cm thick.
  3. Halve the onion lengthways and slice thinly.
  4. Heat half the butter or ghee in a frying pan and gently fry the onion until translucent and lightly browned. Take care not to burn it. Remove from the pan and set aside.
  5. Add the remaining butter to the pan and brown the meat patties on each side. Remove from the pan and set aside.
  6. Meanwhile, prepare the chelou to the point where the rice is boiled for 5 minutes and drained. Swirl half the butter mixture from the chelou recipe around the pan, then spread half the rice evenly over the base. Place the meat patties on top of the rice, cover with half the onion, then all the pumpkin. Sprinkle with the sugar, salt and pepper and top with the remaining onion. Spread the remaining rice over the top, then add the remaining butter mixture from the chelou recipe.
  7. Cover the rim of the pan with two paper towels, close the lid tightly and cook over medium for 10 minutes. Reduce heat to low and cook for 30 minutes, until the pumpkin is tender.
  8. Alternatively, you can layer the polou in a casserole dish and bake in a 180°C oven.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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