Azerbaijani Pilaf

Azerbaijani Pilaf

2 TB clarified butter or ghee
1-1/2 cups water
1 tsp. flour
2 to 3 TB lemon juice
Salt
1-1/2 lb. fava beans, (outer and inner skins removed) OR
1 pkg. (10 oz.) frozen lima beans, thawed
1 cup chicken stock
1 cup beef stock
1 cup water
1 lb. basmati rice
2 TB salt
3 TB oil
1 tsp. salt
2 bunches fresh dill, chopped


Melt the ghee in a sauce pan.
Add flour, water, lemon juice, a little salt, and mix. Add the beans, cover and bring to a boil over high heat, then lower heat and cook for 30 minutes if using fava beans, 10 minutes if using lima beans.
In a separate pot, heat the stocks and water. Add to the beans after they're cooked. Bring to a boil, remove from heat and set aside.
Put the rice into a bowl with 2 tablespoons salt and enough hot water to cover and set aside until the water cools (about 20 minutes). Drain the rice and wash the salt away. Wash and drain again.
Heat the oil in a pan and add the rice. Saute for 10 minutes, stirring constantly over high heat (rice should not brown, just become more opaque). Add 1 teaspoon salt and the bean mixture to the rice.
Cover and bring to a boil over high heat, then turn heat to low. After 5 minutes add the dill. Keep cooking covered over low heat until rice absorbs the water, about 7 more minutes.
Serves: 6.
Note: This dish is known in Iran as Bagali Polo. It is often served with chicken or lamb shanks. Blog of the Day Awards