Pilaf Egyptian

Description

Even before the reign of Cleopatra, Egypt was something to brag about, in terms of food finds. During the excavation of the tomb of Tutankhamun archaeologist Howard Harter found papyri. These papyri were recipes. The ingredients were eggs, grape juice, pomegranate, honey, red wine and rice. Egyptian rice grown in the Delta of the Nile under the pharaohs. Grow it now. But the ways of preparing rice from the Egyptians their.

Ingredients

Figure

1 cup
Butter

100 g
Chicken liver

100 g
Ham

100 g
Mushrooms

150 g
Onion

1 piece
Garlic

2 tooth
Zira

0.5 tsp
Barberry

1 tsp
Salt

1.5 tsp
Black pepper
Water

2 cup
Coriander

Cooking

Very popular in Egypt, two-tone Fig. Half of the rice left in the usual form. But the second fried in oil until brown. Then both parts have to boil in water. But I want to tell you about another interesting dish. When the Arab conquerors of the traditional Egyptian menu has changed. Was forbidden alcohol and pork. And instead of a glass of aperitif devout Muslims take the stress away Oriental sweets. From meat I prefer lamb and poultry. I offered to cook a traditional Egyptian dish of prepared products.

The main component is rice. For pilaf I use a sort of "Orient" company "Mistral", a feature long-grain rice is that when cooked it absorbs moderate amounts of fluid, the grains retain their shape and not stick together, which gives the finished dish a beautiful appearance. To keep it loose, you need to rinse well, as they say, in 7 waters. I put it under running water from the tap for 5-7 minutes.

Then pour hot salted water (1 tsp salt), not boiling water, hand barely tolerate the temperature. And leave alone for 10 minutes. The rice should become milky-white, to get rid of excess gluten. Another very important point is the necessary utensils cauldron or with very thick walls of the pan. In a pot heat slowly warms the entire volume of the Fig.

Grind onion.

Cut the chicken liver.

Melt the butter, to throw the liver, a little put out,

Add the onion

Sliced fresh mushrooms,

Cubes cooked ham

Mushrooms, ham, prepared rice (drain the water) to put in the cauldron.

Add salt (1/2 tsp), add spices: cumin, barberry, coriander, pepper. Mix well.

Pour two cups of water or broth.

Cover and simmer on very low heat for 18 minutes after boiling. Do not open the cover! Do not stir the rice! Waiting patiently for 18 minutes. The Egyptians harvested rice in the oven, preheated to 160 C, for 20-25 minutes, but this is not crucial. Both options are good.

Ready pilaf off, leave the lid closed for 15-20 minutes to languish. After stir and serve. Look how crisp came out beautiful!!!

Put on a dish in a pyramid, decorate with vegetables and greens.

The dish turned out surprisingly tasty, hearty and beautiful!

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