Azeri Rice Pilaf with Milk

In Azeri pilaf (plov), the rice and the garnish are cooked separately and put together only at service time,yielding a somewhat drier, less greasy dish.

1. 1

   Rinse the 3 cups of rice then let rice soak for 1 hour.
   Pour all milk into a large saucepot and bring to a boil. Add salt , rice into boiling milk and cook for 20 minutes. Add sugar and stir with slotted spoon. Remove from heat and drain. The rice will still be hard and not completely cooked. Mix the saffron with 2 tablespoons of water add to the rice.
   
   To obtain crust under the rice, mix 1 tablespoon of melted butter, 1 tablespoon of rice, 1 egg and yogurt , pour into a large flat-bottomed casserole pot with a tight-fitting lid. Be sure that it covers the bottom completely. Pour the remaining rice over the this layer and wrap the casserole lid with a linen or cotton cloth. Place the lid tightly on the casserole and cook over a low heat for 50 minutes.
   
   Heat 2 tablespoons of butter in a small skillet overmedium heat, add the rinsed and sliced raisins and dates and cook until softened.
   Add this mixture to rice while serving.