Azerbaijani Pilaf
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Ingredients:
- 2 Glasses Of Rice
- 3 Glasses Of Water Or Meat Broth
- three or more Tablespoons Cooking Fat
- 1000 Gr. Broad Beans
- 2 Tbsps . Margarine
- 1 1/2 Glasses Water
- 1 Teaspoon Flour
- 2 Tbsps . Freshly Squeezed Lemon Juice
- 2 Bunches Of Dill
- Salt
Melt the marg . and put right saucepan with 1 1/2 glasses of water, flour, fresh lemon juice, plus a little salt, and mix. Pare the outer and inner skins with the broad beans. Add to the saucepan, cover and bring to the boil on the high heat, then cook for 30-40 minutes over moderate heat before broad beans are partially cooked. Heat 3 portions of water or meat broth separately and add to the saucepan, provide boil, remove from heat and hang aside. Put rice into a bowl with a pair of tablespoons of salt and enough tepid to warm water to hide and hang aside prior to the water cools. Drain the rice and wash salt away. Drain again. Heat the cooking fat during a saucepan and add the rice. Saute rice for ten mins, stirring continuously over high heat. Add 1/2 tablespoon of salt plus the broad beans towards rice, cover and cook first over high, then over moderate heat before the rice absorbs the water. Chop the dill. Simmer rice for some minutes, add the dill, stir and serve.