Lamb~ raisin~ & bean polov <pilaf>

6 Servings

Ingredients

Quantity Ingredient
1 cup Dried white beans
1 teaspoon Salt
2 cups Basmati rice
¼ cup Olive oil
1¾ pounds Lamb boneless cubed 1\"
1 cup Onion chopped coarsely
½ teaspoon Saffron threads crushed
2 tablespoons Water warm
1 cup Lamb stock or beef stock
¼ cup Cinnamon ground
¼ teaspoon Turmeric ground
¼ teaspoon Nutmeg grated fine
15 tablespoons Butter melted
½ cup Raisins
12 eaches Dates pitted diced 1/4\"
¼ cup Water
4 eaches Eggs large
1 cup Basmati saffron rice

Directions

EGG CRUST

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 1½ 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 & ¼ 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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