Azerbaijani Pilaf
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- 2 Tbsp clarified butter or ghee
- 1½ cup water
- 1 tsp flour
- Lemon juice, 2 to 3 Tbsp
- Salt
- 1½ lb fava beans, outer and inner skins removed or 10 oz frozen lima beans
- 1 cup chicken stock
- 1 cup beef stock
- 1 cup water
- 1 lb Basmati rice
- 2 Tbsp salt
- 3 Tbsp oil
- 1 tsp salt
- 2 bunches dill, chopped
Melt the ghee in a saucepan. 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 mins if using fava beans, 10 mins if using limas. In a separate pot, heat the broth. 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 Tbsp. salt and enough hot water to cover and set aside until the water cools (about 20 mins). Drain the rice and wash the salt away. Wash and drain again. Heat the oil in a pan and add the rice. Sauté for 10 mins, stirring constantly over high heat (rice should not brown, just become more opaque). Add 1 tsp salt and the bean mixture to the rice. Cover and bring to a boil over high heat, then turn heat to low. After 5 mins, add the dill. Keep cooking covered over low heat until rice absorbs the water, about 7 more minutes.
Serves 6.
From "Turkish Cuisine" by Mehmet Yazgan
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