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page 48
it should be poured over the first plain part of the Pilaf. Serve in a deep
plate.
If the entire quantity is not to be used at one time, then it is advisable to
keep each section of it separate for reheating.
* See Special List of Oriental Ingredients.
9. PERSIAN PILAF.
AJEM PILAF.
Ingredients:
Fat Meat ......................... 1/2 pound, of mutton or lamb.
Plain water ......................................... 3 cupfuls.
Rice ................................................. 1 cupful.
Onions .......................................................2.
Condiments ...*fistuck, *kishnish, cinnamon and cloves (very little of each,
according to liking).
Salt and pepper, to taste.
Method:
Cut the meat into very small pieces, and fry in its own fat in a deep vessel,
over a moderate fire. Then take out the meat with the aid of a perforated spoon,
and chop the onions into the fat remaining in the vessel, frying it well until
brown. Then put the meat back into the vessel, and over this pour the washed
rice and the condiments, seasoning
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