-
1
EGG CRUST DIRECTIONS:
-
2
Beat the eggs in a large bowl and mix with the rice.
-
3
Set aside until needed.
-
4
POLOV DIRECTIONS:
-
5
Soak the beans overnight.
-
6
rinse them well and place in a large heavy pot.
-
7
Add 3 cups of water and bring to a boil.
-
8
Reduce heat, cover and simmer for 1 hour being sure to skim often.
-
9
Rinse the 3 cups of rice then place in a large bowl.
-
10
Barely cover with lukewarm water, add 1 teaspoon salt, then let rice soak for 1 hour.
-
11
Drain beans and set aside.
-
12
Heat oil in a large skillet, add the meat, onions and garlic, brown meat and onions/garlic for about 10 minutes.
-
13
Mix the saffron with 2 tablespoons of water add to the meat, season with salt and pepper to taste, add the stock, cinnamon, turmeric, nutmeg, etc.
-
14
bring to a boil, reduce heat to low, cover, and simmer for 1 1/2 hrs.
-
15
Heat 3 tablespoons of butter in a small skillet overmedium-low heat, add the raisins and dates and cook until softened.
-
16
Remove form heat set aside.
-
17
Bring 3 qts.
-
18
of water to a boil in a large pot add salt pour in the rinsed rice, allow to boil while stirring for 8 minutes.
-
19
Remove from heat and drain.
-
20
The rice will still be hard and not completely cooked.
-
21
Rinse with cold water.
-
22
Mix 4 tablespoons of melted butter and 1/4 cup of warm water, pour into a large heatproof, flat-bottomed, casserole with a tight-fitting lid.
-
23
Place the crust into the casserole being sure that it covers the bottom completely.
-
24
Spread 1 cup of rice over the crust, then a layer of meat then a layer of beans, then a lyer of dates and raisins repeat until all ingredients have been used.
-
25
Top with remianing rice then drizzle 5 tablespoons of butter over this layer of rice.
-
26
Pour the remaining stock over the this layer of ruce as well.
-
27
Poke 6 -7 holes into the top layer of rice with the handle of a wooden spoon.
-
28
Wrap the casserole lid with a linen or cotton cloth.
-
29
Be sure not to use a terry cloth towel as it will absorb the steam.
-
30
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.
-
31
Stir the remaining butter in a small bowl with the remaining saffron.
-
32
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.
-
33
Serve at once.
