Pilaf with grape leaves
Description
Colorful and aromatic pilaf with grape leaves — a delicious dish with a unique flavor. It will surely appeal to lovers of dolma or stuffed cabbage rolls, especially if served with any sour cream-based sauce. The pilaf can be prepared with beef, lamb, or chicken.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Rinse the rice in water several times, washing out the starch from the grains.
- 3
Step 3
Rinse the meat in water, remove the tendons and films, cut into small cubes, and fry in vegetable oil for about 7-8 minutes.
- 4
Step 4
Peel the vegetables, rinse them in water, and cut the carrots and onions into medium-sized cubes or half-rings. Add the chopped vegetables to the container with the meat and sauté for another 3-4 minutes.
- 5
Step 5
Add the washed rice. Chop the marinated or salted grape leaves and add them to the container along with one or two garlic cloves.
- 6
Step 6
Add salt, plov seasoning, dried barberry, and place bay leaves. Pour in water and cover the container with a lid. There is no need to stir the contents. Cook the plov over the lowest heat for about 30 minutes.
- 7
Step 7
By this time, the rice will be perfectly cooked and infused with all the aromas.
- 8
Step 8
Place the hot dish on a plate and serve it, optionally accompanied by sour cream of any fat content.