2020-08-13 / test@t

Pirinch-pilav with lamb and dried apricots

Pilav (pilaf) is loved and cooked everywhere in all eastern countries. There are a lot of recipes and each housewife has her own. Turkey is no exception and they prepare various pilavas there - from bulgur, pearl barley, a mixture of different cereals. Pirinch means "rice" from Turkish, so this recipe is made from rice.

Ingredients

rice 1 glass (s)
lamb (pulp) 300 g
onion 2 pcs.
carrots 1 pc.
dry 10 pcs.
meat broth 2-3 glass (s)
zira 1 tsp.
chili to taste
black pepper to taste
seasoning "for pilaf" 1-2 tbsp.
salt to taste
vegetable oil 50 ml
sweet onion 1 pc.
pomegranate juice 5 tbsp.
pinch of sugar
parsley for serving

STEP-BY-STEP COOKING RECIPE

Step 1

Dissolve salt in hot water, put rice in it and leave until the water reaches room temperature. Then put the rice in a colander to drain the water.

Step 2

In a cast iron skillet, lightly fry the onion, put the lamb, cut into pieces and fry until golden brown.

Step 3

In another frying pan, chop the onion and carrots and fry until lightly browned, add rice and fry until the rice becomes transparent. Transfer the fried lamb to the rice, add a handful of washed dried apricots, pepper, cumin, and seasoning for pilaf. Stir and cover with broth (or warm water) 2 cm above the rice. Reduce heat and simmer, covered for 30-40 minutes, until the broth is absorbed into the rice.

Preparation time

10m

Cooking time

1h 20m

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