Pilaf with lamb and dried fruits
Description
I should warn you right away that this recipe for lamb pilaf with dried fruits won't appeal to everyone, as it has both supporters and opponents—after all, not everyone enjoys this sweet version of the dish. However, I frequently prepare lamb pilaf with dried fruits at home because it has always been one of our family's favorite meals, and even the men enjoy it thoroughly. I encourage you to give it a try too. 1) First, rinse the lamb under running water and cut it into small pieces. Then peel the vegetables: cut the carrots into thin strips and slice the onion into half-rings. Thoroughly rinse the dried fruits, peel the garlic, and mince it. 2) Pour vegetable oil into a cauldron (or other heavy-bottomed pot) and heat it well. Add the lamb and sear for about 5–7 minutes. Then add the onion, carrots, and garlic, mix everything together, and fry for another couple of minutes. Season with spices and salt. Reduce the heat and simmer the lamb over low heat for 20–25 minutes. 3) After that time, add the dried fruits to the meat and simmer together for 2–3 minutes. Then add the rice, spread it evenly, and pour in hot water so that it rises 1.5–2 cm above the rice. Add salt and spices to the water if needed. 4) Cook the pilaf over high heat for the first 7 minutes. Once the water has partially absorbed, cover the pot with a lid and continue cooking over low heat for another 30–40 minutes. 5) When the liquid has fully absorbed and the rice is tender, turn off the heat, stir the contents of the pot, and sprinkle the pilaf with fresh cilantro. Enjoy your meal!