1 cup dried white beans
1 tsp salt
2 cup basmati rice
1/4 cup olive oil
1 3/4 lb lamb boneless cubed 1
1 cup onion chopped coarsely
1/2 tsp saffron threads crushed
2 tbsp water warm
1 cup lamb stock or beef stock
1/4 cup cinnamon ground
1/4 tsp turmeric ground
1/4 tsp nutmeg grated fine
15 tbsp butter melted
1/2 cup raisins
12 each dates pitted diced 1/4
1/4 cup water
EGG CRUST
4 each eggs large
1 cup basmati saffron rice
A Recipe for
Lamb Raisin & Bean Polov <pilaf>
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
This Recipe for Lamb Raisin & Bean Polov <pilaf> is one of thousands in the Recipes-to-go Bean Cookbook.
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
If you enjoy this Lamb Raisin & Bean Polov <pilaf> Recipe - you should enjoy the recipe collections you can find on the websites below:
My favorite animal is steak. |
| Fran Lebowitz |
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
This is a recipe for Lamb Raisin & Bean Polov <pilaf> from the recipe cookbook of Recipes-to-go (Bean)
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
You can find your way across this country using burger joints the way a navigator uses stars. |
| Charles Kuralt |
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.
Serves: 6
Lamb Raisin & Bean Polov <pilaf> Recipe brought to you by Recipes To-Go