Title: Azerbaijani pilaf
 Categories: Grains, Ethnic
      Yield: 6 Servings
 
      2 c  Rice
      3 c  Water or meat broth
      3 tb Cooking fat
      2 lb Broad beans
      2 tb Margarine
    1/2 c  Water
      1 ts Flour
      2 tb Lemon juice
      2    Bunches fresh dill
           Salt
 
  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 sucepan 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.