Pilaf in a cast-iron pot in the oven
Description
The dish is prepared without unnecessary complications. To cook plov in a cast-iron pot in the oven, you'll need a large cast-iron pot suitable for a big group. You can use any meat, although traditionally it's best to use lamb. I also decided to use two different types of carrots: the familiar orange one, and yellow, which is coarser. Be sure to add barberries and cumin to the plov. The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare the ingredients. Cut the meat into small cubes. Slice the carrots into strips and the onion into half-rings. Cut the lard into cubes.
- 2
Step 2
Place the fat into the bottom of the cast-iron pot and lightly salt it. Put the onion on top.
- 3
Step 3
On top of the onion - meat, salt it as well.
- 4
Step 4
Sprinkle everything generously with cumin.
- 5
Step 5
Place carrots on top of the meat. First yellow, then orange. Also add dried barberry, chili pepper, and garlic. Do not chop the latter; add them whole.
- 6
Step 6
Pour water to about half full (just in case, to prevent burning). Place in a preheated oven at 220–250 degrees Celsius for 45–50 minutes, covered with a lid. Meanwhile, soak the rice so it absorbs water thoroughly. After about 40 minutes, the carrots will have softened and the characteristic pilaf aroma will be noticeable.
- 7
Step 7
Add rice to the pilaf, pour in another 800 ml of water. Considering that there were 800 grams of rice, which has already absorbed some water, cover the Dutch oven with a lid and return it to the oven for another hour and a half.
- 8
Step 8
You can add more spices to taste. Serve the ready pilaf straight from the oven, hot, on a large serving dish.
- 9
Step 9
Serve at the table.