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 trace the history of transcribed cooking instructions way back into the far past, certainly as far back into history as early Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe found, according to historians are some tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. Progressing into The time of the romans around 25BC a roman called Apicius wrote a few documents describing recipes prepared by his fellow Romans. In his publication, Apicius tells us how the meals were separated into appetizers, main meal and afters, something that is very familiar to us today. This early Roman chef informs us how the Romans were skilled in the use of many spices and herbs, including a few that will be familiar to modern cooks such as thyme, fennel and asafoetida. Later, in the 15th century, people returning from the crusades brought back many foods and herbs from the East, including spices such as parsley, basil and rosemary. These new herbs and spices led to an eruption in cookery books, some of which still exist in private libraries. During the next few hundred years, the powerful and wealthy competed with each other to serve up the most extravagent meals, and as a result chefs and their collection of recipes became highly prized. Even so, it was during the 19th century the formal cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and publishing the recipes that were being prepared for the better households. By the time we get to the twentieth century, cook books were in great demand, mostly as a result of increased literacy, increased leisure time and disposable income. Like it or not, the introduction of TV gave us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Azerbaijani Pilaf recipe.
