Lamb, Raisin and White Bean Polov (Pilaf)
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.
or lamb stock, prefer veal stock if possible
prefer fresh, grated fine
pitted and 1/4 inch diced
EGG CRUST DIRECTIONS:
Beat the eggs in a large bowl and mix with the rice. Set aside until needed.
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 and 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 and garlic, brown meat and onions/garlic for about 10 minutes.
Mix the saffron with 2 tablespoons of water add to the meat, season with salt and 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 and 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 and 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 a layer of meat then a layer of beans, then a lyer of dates and 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 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 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.