Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!peerfeed.ncal.verio.net!nntp2.cerf.net!news.idt.net!news-peer.gip.net!news.gsl.net!gip.net!newsfeed.cwix.com!208.128.37.8!feeder.lobo.net!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: Jamie Marks Newsgroups: rec.food.recipes Subject: Azerbaijani Pilaf Followup-To: rec.food.cooking Date: 5 Mar 1999 11:52:55 -0700 Organization: worldnet.att.net Lines: 50 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <36DEC993.3A100B72@worldnet.att.net> Reply-To: Jamie Marks NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:31287 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 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.