Persian Pillau

Ingredients

• a pound of the meat of a mutton fillet
• an onion, put it into a stewpan
• two pounds of good rice
• a bunch of parsley garnished with aromatics
• a few tablespoonfuls of tomato sauce

Method

1. 1

   Fry chopped onion in butter, add seasoned mutton, and fry.

2. 2

   Add rice, moisten with broth, and boil covered for twenty minutes.

3. 3

   Add tomato sauce, keep on embers for ten minutes, then serve.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 25. The excerpt below is the record exactly as published.

Persian Pillau Cut into dice a pound of the meat of a mutton fillet the sinews of which have been removed. Chop an onion, put it into a stewpan with either butter or fat, let it fry slightly ; then add the mutton, which season ; let it fry on a moderate fire, stirring it with a spoon ; season again. The meat having set well, add to it two pounds of good rice, washed and dried in the air. Moisten the meat and rice with some good mutton broth ; add a bunch of pars- ley garnished with aromatics ; boil the rice : keep covered for twenty minutes ; then add to it a few tablespoonfuls of tomato sauce

Cook this with the app: pantry check, scaling, and the assistant.