Pilaf with pomegranate
Description
The recipe won't take much time. Fluffy and aromatic pilaf is an ideal dish for lunch or dinner, enjoyed by both adults and children. By the way, you can serve it with any sour cream or yogurt-based sauce—the dish will become even more delicious and appetizing. Serve hot.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Wash the lamb in water, trim off the tendons and membranes, and cut the meat into pieces. Heat vegetable oil in a cauldron on the stove, or melt down tail fat if available. Place the meat pieces into the fat and fry over medium heat for about 5-6 minutes until browned.
- 3
Step 3
Peel the onion and carrots and rinse them in water. Cut the carrots into strips and the onion into half-rings. Add to the cauldron and fry everything together for another 3-5 minutes.
- 4
Step 4
Then pour in water, add salt and bay leaves, and boil the contents of the cauldron for about 15 minutes.
- 5
Step 5
Rinse the rice, place it in a cauldron, and add the spices for plov. If the spice mix does not contain garlic, add a couple of garlic cloves on top of the rice. Reduce the heat to the minimum and simmer the plov until cooked—25-30 minutes.
- 6
Step 6
Peel a quarter of a pomegranate and remove the membranes, add the seeds 2-3 minutes before the dish is ready. Gently mix everything.
- 7
Step 7
Place the finished dish on plates and serve hot—lamb should only be eaten hot!