Pilaf has long turned into a universal dish, which is now prepared not only in Central Asia, but also in other countries, including European ones. True, the recipes for cooking pilaf can be very different, since each individual nation has its own secrets and cooking technologies for such a wonderful, beautiful and very satisfying dish. So, for example, there is a special version of the preparation of Iranian pilaf, and the peculiarity of such a dish is the use of products that are uncharacteristic for classic pilaf.
You can also please your family with Iranian pilaf, prepared according to a very simple recipe using the most modest range of products.
So, for the preparation of Iranian pilaf, you will need a very small list of food products in small quantities:
- large head of garlic
- long grain thin rice, such as Indica, two full glasses
- large onions 2 onions
- coarse rock salt at your discretion
- one large carrot
- raisins 4 tbsp. heaped spoons
- a spicy mixture of various ground peppers and curry 1 tsp
- lamb pulp on bone 460 g
- refined vegetable oil 70 ml
Recipe
Pour the washed raisins and long-grain Indica rice with water in different containers. Chop the onion and carrot into medium strips. Heat the vegetable oil in a cauldron of the required volume, pour a mixture of peppers and curry into the hot oil, then add chopped onions, but only after the aroma from the seasonings begins to be felt. Fry the onions for 3-4 minutes and add the carrots. Fry all together for another 4-5 minutes until golden brown.
With a slotted spoon, take out the fried onions and carrots after a certain period of time.
Cut the lamb pulp on the bone into small pieces, salt and fry in flavored oil, as soon as it is browned on all sides, add caramelized onions with carrots and fry the ingredients for 3-5 minutes.
Next, add the swollen raisins and rice to the same cauldron, the water in which they were soaked should be poured. Pour the ingredients with clean water so that the rice is covered with it for about two fingers, salt the pilaf. And after that, the cauldron should be closed with a lid, and the fire should be made minimal.
You can stir Iranian pilaf only after ten minutes, after which you need to stick a garlic head into the central part of this dish. The lower part of the garlic is cut off, where the root grows, the aroma will soak the dish more intensely. Once again, cover the cauldron with Iranian pilaf tightly and continue cooking without stirring for fifteen minutes.
