*  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       ts           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            Ground cinnamon
     1/4   ts           Ground turmeric
     1/4   ts           Nutmeg -- grated fine
  15       tb           Butter -- melted
     1/2   c            Raisins
  12                    Dates -- pitted, diced 1/4"
     1/4   c            Water
                        Egg Crust:
   4       lg           Eggs
   1       c            Basmati saffron rice

  Egg Crust:

  Beat the eggs in a large bowl & mix with the rice. Set aside until
  needed.

  Polov:

  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 3 cups
  rice then place in a large bowl. Barely cover with lukewarm water,
  add 1 ts 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 approximately 10 minutes. Mix the
  saffron with 2 tb water add to the meat, season with 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 hours. Heat
  3 tb butter in a small skillet over medium-low heat, add the
  raisins & dates and cook until softened. Remove from heat and set
  aside.

  Bring 3 qt 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 tb melted butter & 1/4 cup of
  warm water, pour into a large heat-proof, flat-bottomed, casserole
  dish 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 a layer of meat, then a layer of beans,
  then a layer of dates & raisins, & repeat until all ingredients
  have been used. Top with remaining rice then drizzle 5 tb butter
  over this layer of rice. Pour the remaining stock over the this
  layer of rice as well. Poke 6 to 7 holes into the top layer of rice
  with the handle of a wooden 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 the 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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