Zardalu Polo

Heat ¼ cup butter in a large, heavy-bottomed pot over medium-high heat. Add the finely chopped onion and sauté until golden and fragrant, about 3-4 minutes.

Add the cubed lean lamb fillets to the pot and cook, stirring occasionally, until the meat is browned on all sides, about 5-7 minutes.

Sprinkle the ground turmeric, ground cinnamon, salt, and pepper over the lamb and stir well to coat evenly. Cook for 1 minute to bloom the spices.

Add the seedless raisins and halved fresh or dried apricots to the pot and stir to combine. Cook for 2 minutes to allow the flavors to meld.

Pour 3 cups of water into the pot and bring to a boil. Reduce heat to low, cover, and simmer until the lamb is tender and the liquid has reduced by about half, approximately 20-25 minutes.

While the lamb is simmering, bring a separate large pot of salted water to a rolling boil. Add the washed long-grain rice and stir occasionally, cooking until the rice is just tender but still has a slight bite, about 8-10 minutes.

Drain the cooked rice in a colander and rinse briefly with warm water.

In a large serving pot or the original pot (after removing the meat mixture), layer half the cooked rice, then spread the lamb and fruit mixture evenly over it, then top with the remaining rice.

Dot the top of the rice with the remaining ¼ cup butter cut into small pieces. Cover the pot with aluminum foil, then place the lid on top to trap steam.

Cook over medium-low heat for 8-10 minutes until the rice is heated through and a golden crust forms on the bottom of the pot (optional but traditional).

Remove from heat and let stand, covered, for 5 minutes to allow the flavors to settle.

Transfer to a serving platter, breaking up the rice gently with a fork and mixing in some of the meat and fruit mixture throughout. Serve hot.