Subject: Azerbaijani Pilaf
From: Jamie Marks <[email-masked]>
Date: 5 Mar 1999 11:52:55 -0700
Newsgroups: rec.food.recipes

This rice pilaf is always a big hit.  Enjoy!

   Title: Azerbaijani Pilaf
 Categories: Side dish, Middle east
    Yield: 6 Servings
 
    2 Tbsp  Clarified butter or ghee
1 1/2 cup  Water
    1 tsp  Flour
         Lemon juice, 2 to 3 Tbsp
         Salt
1 1/2 lb Fava beans, outer and inner
         Skins removed
         OR
   10 oz Frozen lima beans
    1 cup  Chicken stock
    1 cup  Beef stock
    1 cup  Water
    1 lb Basmati rice
    2 Tbsp  Salt
    3 Tbsp  Oil
    1 tsp  Salt
    2    Bunches dill, chopped
 
Melt the ghee in a saucepan.  Add flour, water, lemon juice, a little salt, and 
mix.  Add the beans, cover and bring to a boil over high heat, then lower heat 
and cook for 30 mins if using fava beans, 10 mins if using limas. In a separate 
pot, heat the stocks and water.  Add to the beans after     they're cooked. 
Bring to a boil, remove from heat and set aside. Put the rice into a bowl with 2
Tbsp. salt and enough hot water to cover and set aside until the water cools 
(about 20 mins).  Drain the rice and wash the salt away.  Wash and drain again. 
Heat the oil in a pan and add the rice.  Saute for 10 mins, stirring constantly 
over high heat (rice should not brown, just become more opaque).  Add 1 tsp salt
and the bean mixture to the rice.  Cover and bring to a boil over high heat, 
then turn heat to low.  After 5 mins, add the dill.  Keep cooking covered over 
low heat until rice absorbs the water, about 7 more minutes.

NOTES:  From "Turkish Cuisine" edited by Mehmet Yazgan
:       This dish is known in Iran as Bagali Polo.  It is often served
:       with chicken or lamb shanks.
 
MMMMM

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