Pilaf with nuts
Description
The dish is prepared without unnecessary complications. The colorful pilaf is so inviting with its aroma right from the plate! Your guests will surely be surprised by its nutty flavor, as they've never tasted anything like this before. Overall, the pilaf cooking process is no different from the classic version. Keep in mind that when preparing the dish with lamb, you need to boil it for 40 minutes in a small amount of water, and only then sauté it with vegetables. The ready dish can now be served.
Instructions
- 1
Step 1
Prepare the listed ingredients. Choose meat according to your preference: lamb, pork, chicken, etc.
- 2
Step 2
Wash the meat in water, remove all tendons and membranes, cut into portion-sized pieces, and fry in a cauldron after heating vegetable oil, melted tail fat, or lard in the container.
- 3
Step 3
Peel the onion and carrots, rinse in water, cut the carrots into strips, and the onion into half-rings. Add to the cauldron after the meat has browned. Fry for about 3-5 minutes over medium heat.
- 4
Step 4
Rinse the rice in several changes of water, place it in a cauldron, add bay leaves, salt, plov seasoning, dried barberry, and washed garlic in its skin.
- 5
Step 5
Crumble the walnut kernels in your hands, but not into crumbs. Add to the container.
- 6
Step 6
Pour boiling water and cover the container with a lid. Cook over medium heat for about 45 minutes until the liquid has completely evaporated.
- 7
Step 7
Let the finished pilaf stand, covered, for another 5–10 minutes after turning off the heat—the rice will absorb the remaining liquid.
- 8
Step 8
Serve the pilaf hot on a plate and bring it to the table. It can be accompanied with sour cream or plain yogurt.