Recipe - Lamb Raisin And Bean Polov Pilaf

1 cup Dried white beans
1 teaspoon Salt
2 cup Basmati rice
One fourth cup Olive oil
1 Three fourths pound Lamb boneless cubed 1"
1 cup Onion chopped coarsely
One half teaspoon Saffron threads crushed
2 tablespoon Water warm
1 cup Lamb stock or beef stock
One fourth cup Cinnamon ground
One fourth teaspoon Turmeric ground
One fourth teaspoon Nutmeg grated fine
15 tablespoon Butter melted
One half cup Raisins
12 Dates pitted minced 1/4"
One fourth cup Water

EGG CRUST
4 Eggs large
1 cup 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 One half hrs. Heat 3
tablespoons of butter in a small skillet overmediumlow 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 & One fourth cup of warm water, pour into a
large heatproof, flatbottomed, casserole with a tightfitting 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 medhigh 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 saffronbutter 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