Lamb, Raisin, & Bean Polov <Pilaf>

* 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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