- Eastern Europe and Central Asia
Azerbaijan
While having much in common with its Central Asian neighbors, Azerbaijan cuisine consists of an abundance of meat and vegetable dishes, but is unique due to its rich seasonings and spices. Lamb and beef are commonly served with vegetables like cabbage, beets, eggplant and spinach and spiced with saffron, coriander, fennel, and dill. Bread is served with almost every meal and rice pilaf is also very popular.
Dill Pilaf
Ingredients
- 2 cups of white rice
- 3 tsp oil
- 4 cups lima beans
- 2 tsp margarine
- 1.5 cups water or meat broth
- 1 teaspoon flour
- 2 tablespoons lemon juice
- 1 bunch of dill
- salt
Directions
- Boil a lot of water (about8 cups), a pinch of salt and a few drops of oil
- Add the rice and when tender pour out the excess water. (About 25 minutes, but see the package depending on the rice and cut in half)
- Put the strained rice in a pot sprinkle some oil on the rice. Set aside.
- Melt the margarine and put into a saucepan with 1 1/2 glasses of water, flour, lemon juice, and a little salt, and mix.
- Add the beans to the saucepan, cover and simmer until cooked.
- Take a heavy pot, and add the rice on the bottom, place the beans on top. Add 1 cup of water. Cover and cook the rice and the beans on low until the rice is fully cooked. (Another 25 minutes)
- Chop the dill. Fold into the steaming rice and serve.
