Armenian pilaf is made from beef, and pomegranate seeds, raisins and prunes are added to it for a unique taste and aroma. Preparing such a dish is not difficult at all; your household should definitely like it.
Ingredients:
- 750-850 g of beef (pitted);
- 2 large carrots;
- prunes, pomegranate seeds and raisins - to taste;
- 2 full cups of rice cereal;
- 2 garlic heads;
- sunflower oil;
- favorite spices and salt.
Preparation:
- It may seem strange to many that pilaf is cooked with beef, but for this recipe you need to use it. So, the beef should be thoroughly rinsed in running water and the existing films should be removed from it with a sharp knife. Then the meat is cut into medium-sized cubes of approximately the same size.
- You should prepare a brazier, which has rather thick walls and the same bottom, otherwise the dish may not work. Pour a small amount of sunflower oil (preferably odorless) into such a roasting pan. After it gets hot, pour in the prepared meat.
- Beef should be fried with occasional stirring over medium heat until all the juice has evaporated.
- Carrots must be peeled and rinsed thoroughly. Then, using a sharp knife, you need to cut it into blocks of medium thickness. If you chop the carrots on a grater, then the dish will lose its unique taste.
- Pour some oil into a separate frying pan and pour the chopped root vegetable into it. After it's browned, combine it with the meat and continue to fry them together over low heat for a few minutes. Pour in the required amount of salt and seasonings (oriental aromatic herbs and spices are perfect).
- Rice groats must be washed very thoroughly. Then it is laid out in an even layer on the meat with carrots. Next, pour enough clean water into the brazier so that it rises two fingers above the cereal.
- Place the lid on the brazier and reduce the heat to low (you want the liquid to boil just a little). Bring the pilaf to full readiness, while somewhere in the middle of the cooking process, heads of garlic should be added to the pilaf, which must first be thoroughly rinsed, but not peeled. And at the same time, all the necessary seasonings are poured in. Washed prunes, raisins, and pomegranate seeds are added to pilaf to taste during serving.
