Title: Lamb, Raisin, & Bean Polov
Categories: Russian Asian Entree Uzbek
Yield: 6 Servings
| 1 | c | Dried white beans |
| 1 | ts | Salt |
| 2 | c | Basmati rice |
| 1/4 | c | Olive oil |
| 1 3/4 | lb | Lamb boneless cubed 1" |
| 1 | c | Onion chopped coarsely |
| 1/2 | ts | Saffron threads crushed |
| 2 | tb | Water warm |
| 1 | c | Lamb stock or beef stock |
| 1/4 | c | Cinnamon ground |
| 1/4 | ts | Turmeric ground |
| 1/4 | ts | Nutmeg grated fine |
| 15 | tb | Butter melted |
| 1/2 | c | Raisins |
| 12 | | Dates pitted diced 1/4" |
| 1/4 | c | Water |
| EGG CRUST |
| 4 | | Eggs large |
| 1 | c | 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 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. ORIGIN: Mira Palasuravaev, Golden Yurt Inn,
Tashkent Oblast, Uzbekhistan, circa
1994 From: Don Houston