Sunday, July 02, 2006

Azerbaijani Pilaf

In Southwestern Asia, bordering the Caspian Sea, and between Iran and Russia is a country known as AzerbaIjani. It is a nation with a Turkic and majority-Muslim population that regained its independence after the collapse of the Soviet Union in 1991. I did not have fava beans for this recipe so I used regular garden beans.

Azerbaijani Pilaf

Ingredients :

2 cup Rice
3 cup Water or meat broth
3 tbl Cooking fat
2 lb Broad beans
2 tbl Margarine
1/2 cup Water
1 tsp Flour
2 tbl Lemon juice
2 bn fresh dill

Method :

Melt margarine and put into saucepan with 1 1/2 cups water,
flour, lemon juice and a little salt. Pare the skins of the
broad beans. add to saucepan and cover and cook 30 minutes
or until beans partially cooked. Heat 3 cups of meat broth
or water and add to saucepan and bring to a boil. remove from
heat and set aside.Place rice in a bowl with 2 tsp of salt and
enough warm water to cover.set aside to cool. Drain and rinse
and drain rice. Heat the fat in a saucepan and add rice and saute
for 10 minutes, stirring constantly over hight heat. Add the
broadbean mixture to the rice and cover and cook on high then
reduce heat to moderate until rice absorbs the liquids. Chop
dill and simmer rice a few minutes before adding dill.

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