Lamb, Raisin, and Bean Polov

Title:
Lamb, Raisin, and Bean Polov 

Yield:
6 Servings

Categories:
Uzbekh,
Ethnic,
Asian,
Main
Dishes,
Meat




Ingredients:





     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  Cinnamon ground


   1/4 ts Turmeric ground


   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    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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini