1. The Jewish pilaf multiple features. First, it is in the bag, and secondly, all the Jewish rules is made not less than 6 hours third, all the ingredients should be cut up very fine, like rice. In General, the whole technology absolute is not like a usual risotto. So, to begin with washed and finely chopped greens. Cilantro I had frozen, fresh was not successful, it is also finely chopped.

2. Here I took a liberty, so it's a choice of meat. In the authentic recipe is lamb mixed with sheep's tail fat. But our attitude towards lamb is ambiguous, to find good lamb is very hard to choose and I absolutely can not. So I replaced it with beef with fat. Meat should be cut up very fine, almost minced. Better to cut slightly frozen meat. However, after cooking I saw that it was possible to cut the meat even smaller. Peel the onion and finely chop too.

3. Selection of rice for this pilaf-it is very responsible, because he faces a difficult task to cook in the broth for at least two and a half hours and not be soft after boiling porridge. I opted for the Indica gold from the Mistral. Rice the idea is to be as much meat plus fat. But since I separate the fat didn't take, so took the same meat and rice.

4. Spread a Cup of meat, rice, onion, greens.

5. Pour oil, add cumin, salt and stir.

6. Put the minced meat in a specially made for this bag. This bag is available in every self-respecting Bukharian Jewish family. It is sewn of crisp linen or cotton cloth. Tie the bag, leaving about 10% free space to swollen in the process of cooking rice.

7. Broth bring to a boil. You can take broth instead of water if you use fat, but I was afraid that if I cook beef, but still on the water, the pilaf will get enough saturated. The bag is laid on its side so that the broth covered for him, put the fire on low, cover it up and almost forget about it for 2.5-3 hours. During this time a couple of times, turn the bag from side to side to let the rice cook evenly. According to the rules of this pilaf is cooked for 6 hours, maybe more, but adapted the recipes stated that it was the time. I cooked about 3 hours. Then get out the bag. Drain off excess liquid from the bag and pour the rice on a plate. Right, of course, eat rice with my hands, but we cowardly used a fork.