Barley pilaf
Description
The recipe won't take much time. 1. 6 hours before preparing the plov, rinse and soak barley in cold water. 2. Cut the fat into small pieces, leaving one large piece of about 50 grams. Cut the meat into 2 large pieces. Slice the onion into half-rings and the carrots into thin strips. 3. Heat the cauldron well over medium-high heat. Add all the fat and stir a few times. Remove the large piece of fat from the cauldron and set aside for later use. Melt the remaining fat until crispy cracklings form. 4. Remove the cracklings from the cauldron. You can snack on them during cooking by placing them on flatbread or regular bread. 5. Add the pieces of meat to the cauldron. Sear until a golden-brown crust forms. Add the finely chopped onion and fry until it turns golden. 6. Add the shredded carrots and fry until softened. Then pour in about 1 liter of water, bring to a boil. Reduce the heat, add the reserved large piece of fat, and after 15 minutes add a little salt. Simmer for 1–2 hours. 7. Rinse the raisins and dried apricots and soak them in cold water for 30 minutes, approximately 1 hour before adding them to the cauldron. Drain the water and transfer the dried fruits into the cauldron, spreading them evenly over the surface. 8. After 30 minutes of the dried fruits being in the cauldron, drain the water from the soaked barley. The barley should have roughly doubled in volume. 9. Boil the barley in a separate pot, adding a little salt to the water. Then drain the water and transfer the barley into the cauldron. 10. Increase the heat to high. Pour boiling water into the cauldron so that the water slightly covers the surface of the plov. Cook until all the liquid has completely evaporated. 11. At the end, gather the barley into a mound and reduce the heat to low. Cover the cauldron with a lid and let it steam for about 30 minutes. 12. When the plov is ready, thoroughly mix the contents of the cauldron. Remove the large pieces of meat and fat, slice them into thin strips. Serve the plov on a flat dish, placing the meat strips on top. Serve hot.