VOLUME 1 - Kilimanjaro Foods

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.