Omar Khayam Pilaf
|Onions||1 Small, minced|
|Tomato paste||1 Tablespoon|
|Dried savory||1 Teaspoon (Dried)|
|Garlic powder||1⁄2 Teaspoon|
|Corn oil||1 Cup (16 tbs)|
|Beef broth||4 Cup (64 tbs)|
|Long-grain rice||2 Cup (32 tbs)|
|Pistachio nuts||2 Tablespoon|
|Whole almonds||1⁄4 Pound (Blanched)|
|Golden raisins||2 Tablespoon|
|Coarsely grated carrots||1 Cup (16 tbs)|
|Minced parsley||1 Tablespoon|
To prepare the meatballs, in a mixing bowl combine the meat, onion, bread crumbs, tomato paste, savory, garlic powder, salt and pepper.
Knead all the ingredients lightly but thoroughly.
Form into marble-size balls.
Fry them in a heavy skillet in the heated corn oil until cooked through and browned.
To make the pilaf, bring the broth to a boil in a saucepan over high heat.
Stir in the rice.
Reduce heat and simmer about twenty minutes or until the rice is tender and all the broth is absorbed.
Season with the salt and pepper.
Meanwhile, saute in a skillet each of the garnishes (except the parsley) separately in corn oil and set aside.
When ready to serve, place the pilaf in a four-cup capacity mold.
Cover with a piece of wax paper, press down gently so the rice will hold together when unmolded.
Remove the paper, place a serving platter over the mold and invert.
Place the meatballs all around the platter.
Decorate with the garnishes and sprinkle with the parsley.