Title: Lamb~ raisin~ & bean polov 
 Categories: Uzbekh, Ethnic, Asian, Maindish, Meat
      Yield: 6 Servings
 
      1 c  Dried white beans
      1 ts Salt
      2 c  Basmati rice
    1/4 c  Olive oil
  1 3/4 lb Lamb boneless cubed 1"
      1 c  Onion chopped coarsely
    1/2 ts Saffron threads crushed
      2 tb Water warm
      1 c  Lamb stock or beef stock
    1/4 c  Cinnamon ground
    1/4 ts Turmeric ground
    1/4 ts Nutmeg grated fine
     15 tb Butter melted
    1/2 c  Raisins
     12 ea Dates pitted diced 1/4"
    1/4 c  Water

MMMMM-------------------------EGG CRUST------------------------------
      4 ea Eggs large
      1 c  Basmati saffron rice
 
  EGG CRUST DIRECTIONS: Beat the eggs in a large bowl & mix with the
  rice. Set aside until needed. POLOV DIRECTIONS: Soak the beans
  overnight. rinse them well and place in a large heavy pot. Add 3 cups
  of water and bring to a boil. Reduce heat, cover, & simmer for 1 hour
  being sure to skim often. Rinse the 3 cups of rice then place in a
  large bowl. Barely cover with lukewarm water, add 1 teaspoon salt,
  then let rice soak for 1 hour. Drain beans and set aside. Heat oil in
  a large skillet, add the meat, onions, & garlic, brown meat and
  onions/garlic for approx. 10 minutes. Mix the saffron with 2
  tablespoons of water add to the meat, season wioth salt & pepper to
  taste, add the stock, cinnamon, turmeric, nutmeg, etc. bring to a
  boil, reduce heat to low, cover, and simmer for 1 1/2 hrs. Heat 3
  tablespoons of butter in a small skillet overmedium-low heat, add the
  raisins & dates and cook until softened. remove form heat set aside.
  Bring 3 qts. of water to a boil in a large pot add salt pour in the
  rinsed rice, allow to boil while stirring for 8 minutes. Remove from
  heat and drain. The rice will still be hard and not completely
  cooked. Rinse with cold water. Mix 4 tablespoons of melted butter &
  1/4 cup of warm water, pour into a large heatproof, flat-bottomed,
  casserole with a tight-fitting lid. Place the crust into the
  casserole being sure that it covers the bottom completely. Spread 1
  cup of rice over the crust, then alayer of meat then a layer of
  beans, then a lyer of dtes & raisins repeat until all ingredients
  have been used.Top with remianing rice then drizzle 5 tablespoons of
  butter over this layer of rice. Pour the remaining stock over the
  this layer of ruce as well. Poke 6 -7 holes into the top layer of
  rice with the handle of a woodedn spoon. Wrap the casserole lid with
  a linen or cotton cloth. Be sure not to use a terry cloth towel as it
  will absorb the steam. Place the lid tightly on the casserole and
  cook over a med-high heat for 5 minutes, reduce rthe heat to low and
  steam the casserole for 40 minutes. Stir the remaining butter in a
  small bowl with the remaining saffron. remove the polov from the
  heat, let stand for 5 minutes, remove 1 cup of rice form the top
  layer of the polov and toss with the saffron-butter mixture then
  replace on the top of the polov. serve at once. * NOTE: In other
  parts of Central Asia this dish is made with red beans and I have it
  made with beef, horse, camel, chicken, and venison for the meat
  instead of the lamb. It is excellent anyway it comes.