Reshteh polo is a pilaf made with a mixture of rice and toasted noodles that is traditionally served in many Iranian homes on the night before the spring festival of Nowruz.
Tag: Meats
Reshteh Polo
Rendang Daging
(Indonesian beef simmered in coconut milk)
Rendang is a "dry" meat curry from west-central Sumatra in Indonesia. Intensely flavorful, many consider it to be one of the tastiest foods in the world.
Pytt i Panna
(Swedish potato and meat breakfast hash)
Like most breakfast hash dishes, Swedish pytt i panna is a great way to use up leftovers from a meat and potatoes meal.
Puchero
(Spanish meat and chickpea stew)
Puchero is a meat and chickpea stew from the Andalusia region of Spain. Pork, sausages and often chicken are slow-simmered with hearty vegetables and garbanzo beans.
Pua’a Kālua – Kalua Pork
(American Hawaiian roast pork)
Kalua pork, or pua'a kālua, is a traditional Hawaiian lu'au dish. It is ideally made with a whole pig in a pit, or imu, where it roasts slowly all day, acquiring a deep, smoky flavor.
Pork and Cabbage Dim Sum Filling
(Chinese filling for buns, potstickers and dumplings)
This recipe makes a good, all-purpose filling for Chinese dim sum, including bao, siu mai, and potstickers.
Plov
(Central Asian rice pilaf with lamb or beef)
The Uzbek version of rice pilaf, called plov (ПЛОВ), uses lamb, onions, and carrots and is considered the national dish of Uzbekistan.
Pernil al Horno
(Puerto Rican roast pork shoulder)
In this recipe, pork shoulder gets marinated in a flavorful mixture of garlic, oregano and vinegar and then slowly roasted until the meat is almost falling apart.
Pasteles
(Puerto Rican savory cakes in banana leaves)
Pasteles are Puerto Rican special occasion food. The whole family usually gets together assembly-line-style to make large numbers of these starchy parcels and get them ready for the boiling pot.
Pastel de Choclo
(Chilean ground beef casserole with corn batter topping)
Pastel de choclo is popular in one form or another throughout South America. It is especially popular in Chile, where it is often made with both beef and chicken.