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Lamb, Raisin, & Bean Polov

This Lamb, Raisin, & Bean Polov recipe uses Dried White Beans, Basmati Rice, Olive Oil, Onion Chopped Coarsely, and Water Warm. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 cup
• 2 cup
• 1/4 cup
• 1 cup
• 2 tbsp
• 1 cup
• 1/4 cup
• 15 tbsp
• 1/4 cup
• 1 cup

Method (preview)

1. 1

   Beat the eggs in a large bowl & mix with the rice. Set aside until needed. POLOV DIRECTIONS

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Remove from heat and drain.

6. 6

   The rice will still be hard and not completely cooked.

7. 7

   Rinse with cold water.

8. 8

   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.

9. 9

   Place the crust into the casserole being sure that it covers the bottom completely.

10. 10

    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.

11. 11

    Top with remianing rice then drizzle 5 tablespoons of butter over this layer of rice.

12. 12

    Pour the remaining stock over the this layer of ruce as well.

13. 13

    Poke 6 -7 holes into the top layer of rice with the handle of a woodedn spoon.

14. 14

    Wrap the casserole lid with a linen or cotton cloth.

15. 15

    Be sure not to use a terry cloth towel as it will absorb the steam.

16. 16

    Place the lid tightly on the casserole and cook over a med-high heat for 5