Polo Shabati (pilau For The Sabbath)

But there are some who say, “It is hard for God to choose some and leave others.” Now, I will ask you one question. Is there any of you here this morning who wishes to be holy, who wishes to be regenerate, to leave off sin and walk in holiness? “Yes, there is,” says someone, “I do.” Then God has elected you. But another says, “No; I don’t want to be holy; I don’t want to give up my lusts and my vices.” Why should you grumble, then, that God has not elected you to it? For if you were elected you would not like it, according to your own confession. If God this morning had chosen you to holiness, you say you would not care for it. Do you not acknowledge that you prefer drunkenness to sobriety, dishonesty to honesty? You love this world’s pleasures better than religion; then why should you grumble that God has not chosen you to religion? If you love religion, He has chosen you to it. If you desire it, He has chosen you to it. If you do not, what right have you to say that God ought to have given you what you do not wish for?

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats	Afghan	Afghan	6	Servings

INGREDIENTS

5	c	Water, with 1 tb salt
2	lb	Boneless beef chuck, cut
		into 1-in pcs
3	c	Raw rice, well rinsed
2		abt 3/4 lb potatoes
		peeled & cut into
		1/4-in thick slices
1/2	t	To 1 ts pepper, to taste
1	T	Ground cinnamon
1/2	c	Light or dark raisins
		rinsed under cold
		water
1	c	Water, hot
1/2	c	Corn oil

INSTRUCTIONS

Afghans, like families in all other Jewish communities, serve their
Sabbath day lunch abt midday on their return from synagogue. The food
is baked very slowly from Friday evening before sundown until
Saturday. Slow baking in a light oil bath creates potatoes & rice w/
crisp bottom crust. Aromatically seasoned w/cinnamon, raisin, and
pepper, entire meal is cooked in one pan. As an alternate choice to
meat, eggs in shell may be added to pan & baked, resulting in brown
eggs w/a delicious roasted flavor.  Bring 5 cups of water w/1 tb salt
to a boil in pan, add meat, & cook  over moderate heat for mins. Remove
foam that rises during this time.  Remove meat from liquid & set aside.
Add rice to same liquid & cook  over moderate heat for 5 mins. Drain
rice through a colander, rinse  under cold water, & set aside.  3.Put
sliced potatoes on bottom of pan, arranged in orderly fashion.  Spread
over this half of rice & sprinkle w/pepper & cinnamon. Spread  raisins
in center of rice. Add all meat over this & balance of rice  over all.
Pour in cup of hot water & dribble oil over surface &  around edges of
pan.  4.Cover pan & cook over low heat for 1/2 hr. Reduce heat to very
low &  cook, tightly covered, for 5 hrs to produce crisp potatoes &
rice.  Serve warm.  VARIATION: One hard-cooked egg for each person may
be added to rice  and meat pan. Cook eggs in water w/1/2 ts salt for 5
mins. Salt is  added to prevent shell from breaking. Rinse eggs in cold
water &  place them on top of rice in pan after adding hot water & oil.
Cover  pan & cook as directed.  NOTE: Rice is not a prohibited food &
is eaten during Passover as  well as rest of year. It is Basmati rice,
found in Pakistan and  Afghanistan, & is cleaned by hand three times to
remove broken  kernels, dirt & other impurities. This, in a general
way, prepares  rice for the holiday.

A Message from our Provider:

“If you want to be a leader, you must serve.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1094 Calories From Fat: 498 Total Fat: 55.4g Cholesterol: 155.7mg Sodium: 138.3mg Potassium: 423mg Carbohydrates: 104.8g Fiber: 10g Sugar: 6.3g Protein: 48.8g