Pilaf with meat and quince
Description
The dish is prepared without unnecessary complications. Don't forget to add various spices, herbs, and dried fruits when cooking the pilaf—this will only enhance the flavor of the dish. Dried barberry or pomegranate is especially welcome—the tartness perfectly complements the lamb's richness, accentuating its meaty aroma and taste. The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Wash the meat in water, trim off tendons and membranes. Cut the lamb into portion-sized pieces. Heat vegetable oil in a cauldron and add the meat.
- 3
Step 3
Sauté for about 5-6 minutes until browned, turning occasionally.
- 4
Step 4
Pour in 600 ml of boiling water and add the bay leaves. Simmer over medium heat for approximately 40–60 minutes.
- 5
Step 5
Peel the carrots and onion and rinse them. Cut the carrots into strips and the onion into half-rings or cubes. Add to the cauldron when only a small amount of liquid remains at the bottom of the container.
- 6
Step 6
Rinse the rice in water and place it in a cauldron.
- 7
Step 7
Add the pilaf seasoning and dried barberry.
- 8
Step 8
Rinse the quince in water, cut it into four parts, and remove the seeds. Chop the flesh into cubes and add it to the cauldron together with garlic. Pour in the remaining hot water, cover the cauldron with a lid, and simmer for about 25 minutes over the lowest heat.
- 9
Step 9
By this time, the fragrant pilaf will be ready!
- 10
Step 10
Place it on plates and serve hot, optionally with sour cream.