How to cook pilaf

Today I cook pilaf.

Everyone loves Pilaf, both adults and children. This dish came to us from the Scheherazade’s time of Arabian Nights, a frequent guest on our table.
I'll tell you my version of the cooking middle Asian pilaf.

Ingredients:

Meat (ideally lamb, I have beef), rice, onions, carrots. At a ratio of 1: 1: 0.5: 1, the vegetable oil, the whole head of garlic, 1 teaspoon cumin, 2 tsp barberry, red and black pepper, salt to taste.

Note №1. Pilaf cookware should be a cast-iron with a thick, like this one.

Cooking zirvak. Heat the vegetable oil to boil and fry the onions until golden brown.

Add the meat, cut into chunks and fry.

Note №2. Traditionally, carrots cut into long slices.

Add the carrots to the meat with the onion, fry, stirring constantly, because vegetables can burn.

Add water, spices, salt.

Simmer under the lid (approximately 10 minutes). The result was a zirvak.

Then, in the middle of zirvak put the whole head of garlic (cleaned only on the upper husk) and put the rice.

Note №3. Rice should be selected durum. In Asia, this is a red Uzgen rice or Dev-Zira. I use long grain parboiled rice.

Rice should be carefully spread out over zirvak.

Now add water on 2cm. We add the fire and wait when the water evaporated. The water has to go down to 1-1.5 cm.

Then close the lid and put on a slow fire for 20-30 minutes.
Note №4. Rice with vegetables and meat in the cooking process is not stirred.
The finished dish is stirred and allowed to stand "rest" for 10-15 minutes.

Traditionally served with flatbreads and vegetable salad with tomatoes and onions. Washed down with tea.

Help yourself! Try it to cook.