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Lamb~ raisin~ & bean polov

Yield: 6 Servings

Ingredients:

• 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 ea Dates pitted diced 1/4"
• 1/4 c Water MMMMM-------------------------EGG CRUST------------------------------
• 4 ea Eggs large
• 1 c Basmati saffron rice

Instructions:

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.

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