Set of products for pilaf. Chickpeas to soak.

Vermicelli fry in a dry pot until Golden brown. I went the easy way, i.e. fried in the oven in a dry pan, stirring every 2 min and peeping to pajarillos evenly.

While the vermicelli is fried, cut carrot into strips, onion-half rings.

Prepare zirvak: Raskalennyj cauldron with oil, fry the meat until browned, add the chopped onions, continue to fry until Golden brown. Then add the carrots and continue to fry, occasionally stirring. So fry for 10-15 minutes. Don't rush, let it fry until soft.

After you pour the water (cold!), to bedspreads, add the chickpeas, barberries, raisins. Salt, pepper and cumin to taste. Diminish the fire and simmer under the lid closed for about 15-20 minutes.

The rice sort, wash off with warm water and soak in slightly salted hot water. Then open the lid, the fire is not touch. Drain the rice water and add in serbak, align, sprinkle with salt.

On top add the noodles, flatten, sprinkle with salt. Add hot water to cover and rose water over the noodles is 0.3-0.4 mm. Add the fire to the maximum, to boiling water, and wait until all water has wikepidia. To interfere with the pilaf is not necessary.

After all the liquid evaporate, diminish the fire. Cover with a lid and simmer for 10-15 minutes. Then collect the rice in a mound and make a stick a hole in the center (to the bottom of the cauldron). Close the lid, wait another 5-6 minutes, the fire diminish to a minimum. All risotto is ready, serve. Separately served any salad vegetable ( vegetable cutting, tomatoes, cucumbers, green radish, lemon, etc.)