Pilaf with peas
Description
The dish is prepared without unnecessary complications. The recipe for pilaf with peas has much in common with the classic pilaf recipe. However, the addition of a new ingredient gives an extraordinary flavor that almost completely transforms the dish. 1. Sear lamb or other meat until almost cooked through with thyme and rosemary. 2. Melt butter in a heavy-bottomed ovenproof dish with a lid. 3. Peel the onion and pepper, then finely chop. 4. Add to the pan along with a pinch of salt and sugar. 5. Once the onion and pepper have lightly browned, add rice and pine nuts. Fry for several minutes, stirring constantly. 6. In a separate saucepan, bring water to a boil and dissolve saffron in it. Add a bay leaf. 7. Pour the water over the rice, cover the dish with a lid, and place in the oven for 15 minutes. 8. Remove the rice from the oven, add the meat (without stirring), and let it stand, covered, for another 15–20 minutes. 9. Once the pilaf is ready, carefully remove the bay leaf. 10. Add peas to the pilaf and mix thoroughly. This simple recipe for pilaf with peas can be made in countless variations by changing the meat, seasonings, or adding other vegetables. Good luck! The finished dish is ready to serve.