Description
Six years in Turkmenistan, while in TSSR not gone to waste. There I got my first cooking experience how to cook almost didn't know how. This recipe gave me Bahar, a young Turkmen girl that we worked together. Her family had Iranian roots, and one day invited me to visit him (for me it was a great honor) her mother showed how to make this pilaf. Since then, more than 25 years, I'm still cooking. It's always a guaranteed result and happy well-fed guests.
Ingredients
-
Figure
2 cup
-
Onion
1.5 piece
-
Carrots
1 piece
-
Vegetable oil
70 ml
-
Lamb
450 g
-
The mixture of peppers
1 tsp
-
Raisins
4 Tbsp
-
Salt
-
Garlic
1 piece
Cooking
For the pilaf, I chose the rice Mistral INDICA gold. I needed long rice, and I opted for the class ( unfortunately we have very limited choice of rice Mistral, but the result exceeded all expectations!).
Rice and raisins will fill with water.
Carrots and hand cut slightly larger than average size.
Heat in a cauldron of oil, I threw a match into the oil, and when the head is ignited, I know that the oil is ready. Now I do not have enough experience. Throw a mixture of spices for pilaf and as soon as you will feel the aroma, throw chopped onion.
When the onions slightly caramelised much to remove it with a slotted spoon and discard. He gave all of his fragrances and now you can put meat.
Fry the meat in a fragrant oil. Must be bone along with the meat. I only make three portions of rice, but I did not try, always comes out a lot.
The meat was roasted, add the onions and fry a little.
Now it is the turn of carrots.
When onions and carrots have prototiles with meat, you can add rice and coarse salt.
Put the raisins, stir and pour water, that she would two fingers hid the rice, cover with a lid and turn down the gas fire. There are different theories can interfere with pilaf or not. Stalik khankishiyev, a great expert on pilaf claims. the pilaf to interfere with choice. When I learned to cook such wonderful books have not been and I'm just doing as I was taught. After 10 minutes I'm in the way pilaf.
Stick it the head of garlic, not one, if there are fans. Cover tightly with a lid and not touched until ready. It's another 15 minutes
Here's our fragrant pilaf is ready! Can be fed.
To serve it I'm going to this wonderful dish that has already become a rarity and a family heirloom. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.