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Print this Recipe    Fava Bean Pilaf

Azerbaijani Pilaf
Yield: 6 Servings

2 Tbsp clarified butter or ghee
1 1/2 cup water
1 tsp flour
2 to 3 Tbsp lemon juice
1 1/2 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 stocks
and water. 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. Saute 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.

NOTES: This dish is known in Iran as Bagali Polo. It is often
served with chicken or lamb shanks.


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