Lamb Raisin & Bean Polov Recipe
Recipe Ingredients
1 cup dried white beans
1 tsp salt
2 cup basmati rice
1/4 cup olive oil
1 3/4 lb lamb boneless cubed 1
1 cup onion chopped coarsely
1/2 tsp saffron threads crushed
2 tbsp water warm
1 cup lamb stock or beef stock
1/4 cup cinnamon ground
1/4 tsp turmeric ground
1/4 tsp nutmeg grated fine
15 tbsp butter melted
1/2 cup raisins
12 each dates pitted diced 1/4
1/4 cup water
EGG CRUST
4 each eggs large
1 cup basmati saffron rice
Recipe Preparation
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.
Servings: 6
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Food Tips of the Week
Diet tipsIf you enjoy eating, but want to lose weight and also enhance your overall well-being, without doubt you ought to start a carefully calculated healthy dietary regime. In theory, this ought to take in 5 measures of grains and vegetables on a daily basis and also embrace the right blend of proteins, carbohydrates and fats.
Some lower carb diet guidlines:
* Eat regular meals Most reduced carb recipes are, you won't be surpised to learn, low in carbs. We all need energy, and carbs are a quick acting energy source. A low carb diet requires great care in controlling your energy levels, as any energy contributed by non-carbohydrate sources is slower acting.
* Use reduced carb chocolate bars for cookies and muffins. Once you have converted your favorite chocolate cookie or chocolate muffins recipe using soy flour, you dont want to mix in those high carbohydrate full-sugar chocolate. Cut up a reduced carb bar of chocolate into little pieces and use that in its place.
Foods rich in lycopene
(includes guava, red bell peppers & tomato puree)
The phytochemical lycopene is a non-synthetic coloring agent and one of the phytochemical group known as 'carotenids'. It is the reason for the red hue of many food types.
Intrestingly, unlike numerous healthy agents, this useful phytochemical is not damaged if it is cooked, rather it is actually improved by being heated.
. Lycoprene's most interesting advantage is that it works as an antioxidant and seems to be of use in the battle to lower the risk of cancer.
Lycopene is the strongest quencher of singlet oxygen, which is correlated with skin aging. It is also thought by many experts to block the progression of diseases affecting arterial blood vessels.
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