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
Transcribed cooking instructions as an idea can be observed way back into the far past, certainly as far back into recorded history as ancient Egypt, and potentially, even further back. Interesting though that is, mostly, these old recipes were just primitive pictorial recipes for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to academics is a series of tablets in ancient 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 anyone who drank it feel exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius assembled a collection of scripts detailing recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, main course and dessert, a very modern way of dining. Additionally, he recounts how the ancient Romans were skilled in the use of many aromatic flavors, including a few that will be familiar to modern cooks like basil, mint and parsley. In the 15th century, knights returning from the crusades brought back a variety of foods and herbs from Arab cuisine, including spices like rosemary and coriander. These new foods and tastes was responsible for an increase in publications on food, most of which still exist in private libraries. Over the following few centuries, the upper-class families of Wesstern Europe competed to serve the most exotic meals, and because of this the best chefs and their recipe collections were at a premium. However, it was during the nineteenth century that fine cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, trying out, and publishing recipes that were common in the better off homes of the day. When we get to the 1900s, cooking books are highly popular mostly as a result of higher levels of literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Azerbaijani Pilaf recipe.
