INGREDIENTS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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