Lamb and prunes pilaf
Description
My pilaf is meat-based, made with lamb, but you can use any other meat you prefer. The dish is not sweet at all, despite the presence of prunes, which might make it seem so at first glance. Prunes do impart some sweetness, but it adds a special piquancy to the pilaf. I highly recommend giving it a try! Your family and guests will be delighted.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Rinse the prunes and soak them in warm water for several minutes.
- 3
Step 3
If necessary, cut the meat off the bone, cut into pieces, and place in a cauldron. Heat the oil beforehand until a light white smoke appears.
- 4
Step 4
Sear the meat, stirring occasionally, until a golden crust forms.
- 5
Step 5
Add chopped green onions or onion cut into half-rings.
- 6
Step 6
Sauté the onion until soft, then add the carrot cut into matchsticks.
- 7
Step 7
Sauté everything together for 7-10 minutes.
- 8
Step 8
Add water just enough to cover the meat, salt to taste, your favorite spices, and simmer the contents of the cauldron over low heat for 20-30 minutes.
- 9
Step 9
Then add the washed rice, level it out, place the prunes on top, and insert a garlic head, peeled of its outer skin.
- 10
Step 10
Add water (it should be about 1 cm above the rice), season with salt to taste, and cook over high heat until the rice is half-cooked. The rice should have almost completely absorbed all the water. Then gather the contents of the pot toward the center, cover with a plate, place the lid on top, and cook the pilaf over medium heat for another 10 minutes.
- 11
Step 11
Let the pilaf steam and rest thoroughly. The lamb and prunes pilaf is ready.
- 12
Step 12
Can be served.