*  Exported from  MasterCook  *
 
                     LAMB, RAISIN, & BEAN POLOV <PILAF>
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Ethnic                           Asian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Dried white beans
    1       t            Salt
    2       c            Basmati rice
      1/4   c            Olive oil
    1 3/4   lb           Lamb boneless cubed 1″
    1       c            Onion chopped coarsely
      1/2   ts           Saffron threads crushed
    2       tb           Water warm
    1       c            Lamb stock or beef stock
      1/4   c            Cinnamon ground
      1/4   ts           Turmeric ground
      1/4   ts           Nutmeg grated fine
   15       tb           Butter melted
      1/2   c            Raisins
   12       ea           Dates pitted diced 1/4″
      1/4   c            Water
                         -----EGG CRUST-----
    4       ea           Eggs large
    1       c            Basmati saffron rice
 
   EGG CRUST DIRECTIONS:
   Beat the eggs in a large bowl & mix with the rice. Set aside until
   needed. POLOV DIRECTIONS:
   Soak the beans overnight. rinse them well and place in a large heavy
   pot. Add 3 cups of water and bring to a boil. Reduce heat, cover, &
   simmer for 1 hour being sure to skim often. Rinse the 3 cups of rice
   then place in a large bowl. Barely cover with lukewarm water, add 1
   teaspoon salt, then let rice soak for 1 hour. Drain beans and set
   aside. Heat oil in a large skillet, add the meat, onions, & garlic,
   brown meat and onions/garlic for approx. 10 minutes.
   Mix the saffron with 2 tablespoons of water add to the meat, season
   wioth salt & pepper to taste, add the stock, cinnamon, turmeric,
   nutmeg, etc. bring to a boil, reduce heat to low, cover, and simmer
   for 1 1/2 hrs. Heat 3 tablespoons of butter in a small skillet
   overmedium-low heat, add the raisins & dates and cook until softened.
   remove form heat set aside. Bring 3 qts. of water to a boil in a
   large pot add salt pour in the rinsed rice, allow to boil while
   stirring for 8 minutes. Remove from heat and drain. The rice will
   still be hard and not completely cooked. Rinse with cold water. Mix 4
   tablespoons of melted butter & 1/4 cup of warm water, pour into a
   large heatproof, flat-bottomed, casserole with a tight-fitting lid.
   Place the crust into the casserole being sure that it covers the
   bottom completely. Spread 1 cup of rice over the crust, then alayer
   of meat then a layer of beans, then a lyer of dtes & raisins repeat
   until all ingredients have been used.Top with remianing rice then
   drizzle 5 tablespoons of butter over this layer of rice. Pour the
   remaining stock over the this layer of ruce as well. Poke 6 -7 holes
   into the top layer of rice with the handle of a woodedn spoon.
   Wrap the casserole lid with a linen or cotton cloth. Be sure not to
   use a terry cloth towel as it will absorb the steam. Place the lid
   tightly on the casserole and cook over a med-high heat for 5 minutes,
   reduce rthe heat to low and steam the casserole for 40 minutes.
   Stir the remaining butter in a small bowl with the remaining saffron.
   remove the polov from the heat, let stand for 5 minutes, remove 1 cup
   of rice form the top layer of the polov and toss with the
   saffron-butter mixture then replace on the top of the polov.
   serve at once.
   * NOTE: In other parts of Central Asia this dish is made with red
   beans and I have it made with beef, horse, camel, chicken, and venison
   for the meat instead of the lamb. It is excellent anyway it comes.
  
 
 
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