Kadu Polo

An adaptation of a popular Persian dish, Kadu Polo (kuhd-doo po-loh) consists of layers of rice with hamburgers and pumpkin. The long bulbous pumpkin called Kadu should be used if possible, but any pumpkin or large squash may be substituted. Serve with a tossed green salad and some cold beer.

1 lb. minced lamb

1 medium-sized onion, very finely chopped

½ teaspoon salt

1 teaspoon black pepper

2 teaspoon ground cinnamon

½ teaspoon grated nutmeg

½ teaspoon dried mint

2 oz. plus

1 teaspoon butter

1 lb. small Kadu pumpkin, peeled and cut into

1-inch cubes

2 tablespoons brown sugar li pints water

8 oz. long-grain rice, washed, soaked in cold water for

30 minutes and drained

1 teaspoon salt

4 oz. butter, melted

In a medium-sized mixing bowl, combine the lamb with the onion, salt, pepper, cinnamon, nutmeg and mint. Using your fingers or a fork, mix the ingredients to-gether thoroughly. Shape the mixture into about eight small patties.

In a large frying-pan, melt 2 ounces

Kadu Polo is a popular Persian dish of lamb patties, pumpkin and rice. of the butter over moderate heat. When the foam subsides, add the patties to the pan, a few at a time, and cook them, stirring and turning occasionally, for 6 to 8 minutes, or until they are lightly and evenly browned on both sides. With a .slotted spoon, remove the patties from the pan and set them aside while you brown the remaining patties in the same way.

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C). With the teaspoon of butter, lightly grease a large ovenproof casserole. Set aside.

To make the rice, in a large saucepan, bring the water to the boil over high heat. Reduce the heat to moderate and add the rice and the salt. Boil the rice for 8 minutes. Remove the pan from the heat and drain the rice through a strainer.

Place half the rice on the bottom of the casserole. Pour over half of the melted butter. Arrange the lamb patties on top, then cover with the remaining rice. Arrange the pumpkin pieces on top of the rice. Sprinkle the brown sugar over the top, then pour over the remaining melted butter.

Cover the casserole and place it in the oven. Bake for 20 to 25 minutes, or until the pumpkin is tender.

Remove the casserole from the oven and serve at once.

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