Ingredients
2 cup rice
3 cup water or meat broth
3 tbsp cooking fat
2 lb broad beans
2 tbsp margarine
1/2 cup water
1 tsp flour
2 tbsp lemon juice
2 bunches fresh dill
1 salt
Directions
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.
Servings: 6 servings
Azerbaijani Pilaf Recipe brought to you by Recipe Ideas
Categories: Casserole; Rice
The History of Recipes
It is quite feasible to follow the history of recipes way back into ancient history, certainly as far back as the Egypt of the Pharoahs, and potentially, even further back. In practice though, in the main part, these old cookbooks were just very simple hieroglyphic recipes for meal preparation.
Interestingly, the oldest recipe discovered, according to experts in ancient history is a collection of tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Progressing into The time of the romans around 25BC a man called Apicius created a collection of scripts describing recipes cooked by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. Aspicius also recounts how the Roman chefs made use of many different herbs and spices, including a few that will be familiar to modern chefs like bay, fennel and parsley. Moving on, we have a couple of interesting recipe books published in the fourteenth century - a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the curry that is popular today, but rather recipes for the types of food prepared by the chefs of the rich and wealthy people of the time. Later on, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from the holy land, such as coriander, parsley, and rosemary. The introduction of these new culinary ideas created an increase in manuscripts on food, many of which are now in private libraries. When we get to the twentieth century, cookery publications were starting to become popular due to better eduction, people having more free time and having more money to spend. The TV revolution brings us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Azerbaijani Pilaf recipe.
